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Creamy Parsnips & Pears

Fall 2004

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For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.


Creamy Parsnips & Pears

Makes: 8 servings, 1/2 cup each

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Total Time:

Ingredients

  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 large pear, (Bartlett or Anjou), peeled, cored and halved
  • 4 cloves garlic, peeled
  • 1 tablespoon butter
  • 2 teaspoons lemon juice, juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Preparation

  1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
  2. Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a covered casserole at 350°F for 35 to 45 minutes.

Nutrition

Per serving: 112 calories; 2 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 2 g protein; 5 g fiber; 85 mg sodium; 470 mg potassium.

Carbohydrate Servings: 1

Exchanges: Exchanges: 1 starch, 1/2 fat


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