Parsnip-Potato-and-Roasted-Garlic Puree

Ingredients

• 4 large parsnips, peeled and cut into 1/2-inch thick rounds
• 2 large baking potatoes, peeled and cut into 1/2-inch cubes
• 10 large cloves roasted garlic, peeled
• ½ cup low-fat milk
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    251 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 6 grams protein; 1 milligram cholesterol; 1200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
2. Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

About 25 minutes