Sage and garlic-infused parsnip puree
2½ pound(s), peeled, cubed (about 7 cups)
⅛ tsp(s), or to taste (for cooking parsnips)
1 tsp(s), or to taste
1 tsp(s), finely minced
1½ tsp(s), minced
- Bring cubed parsnips to a boil in a large pot of salted water; reduce heat to low and simmer until fork-tender, about 15 minutes.
- Drain parsnips well and place in blender or food processor with remaining ingredients; puree until smooth.
- Yields about 2/3 cup per serving.