Parsnip Puree
Author: Becca Shern, RD
Recipe type: Vegetable side dish
Prep time:
Cook time:
Total time:
Serves: 3 cups
- 1 pound parsnips, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup cashew milk (or whole milk)
- 2 tablespoons avocado oil (or butter or olive oil)
- Kosher salt
- Bring parsnips, garlic, cashew milk, and avocado oil to a boil in a medium saucepan.
- Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
- Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt.
- Purée parsnips and liquids in a blender until smooth (be careful and vent the blender to allow steam to escape).
- Do Ahead: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
- Recipe adapted from a recipe by Naomi Pomeroy in Bon Appetit.
Serving size: ½ cup Calories: 106* Fat: 5g Saturated fat: 0.5g Unsaturated fat: 4.5g Trans fat: 0g Carbohydrates: 14g Sugar: 0g Sodium: 231mg Fiber: 4g Protein: 1g Cholesterol: 0mg
Recipe by Minimal Wellness at https://minimalwellness.com/parsnip-puree/
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