Parsnip Purée

Ingredients

• 3 pounds of parsnips, peeled and cut into 2-inch pieces for boiling
• 2 tablespoons butter
• 1 teaspoon powdered ginger
• Salt and freshly ground white pepper to taste
• 1 cup heavy cream or half-and-half

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    255 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 2 grams protein; 48 milligrams cholesterol; 105 milligrams sodium

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

Preparation

1. Boil parsnips until tender, about 10 minutes; drain and mash.
2. Place parsnips in a food processor. Add butter, ginger, salt and pepper and blend. Add cream or half-and-half as needed until purée is smooth.
3. Adjust seasoning. Ginger should be present but not predominant. Serve.

15 minutes