Sage and Garlic-Infused Parsnip Puree
- Total Time
Try this comforting puree with pan-seared fish or roast chicken for a lightened-up take on a French bistro meal.
uncooked parsnip(s)2 ½ pound(s), peeled, cubed (about 7 cups)
table salt⅛ tsp, or to taste (for cooking parsnips)
low-fat milk¾ cup(s)
unsalted butter1 Tbsp
kosher salt1 tsp, or to taste
minced garlic1 tsp, finely minced
fresh sage1 ½ tsp, 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.