Parsnip Puree


This makes a great stand-in for mashed potatoes. It's lighter, sweeter and would go perfectly paired with the Grilled Chicken and Braised Greens below. Serves 4.

2 lbs. parsnips, peeled and cut into 1 pieces
1 TB salt
1/2 cup milk or cream
3 TB butter
1 tsp vanilla extract
salt & pepper to taste
chopped fresh parsley

Place parsnips in a large pot of cold, salted water. Bring to boil over high-heat. Partially cover, reduce heat and simmer for 12-15 minutes, or until parsnips are very tender but not yet mushy. While parsnips are cooking, heat milk and butter together until butter melts. Add vanilla and keep warm. Drain parsnips, return to pan, and add heated milk mixture, salt and pepper. Mash until smooth. Taste and season with additional salt and pepper if necessary. Remove puree to bowl and garnish with chopped parsley.

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