Sage and Garlic-Infused Parsnip Puree
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Parsnips are seen so often in roasted dishes that pureeing them seems odd but trust us, this 30 minutes application is a game-changer. Their dense texture and mild sweetness make pureed parsnips creamy and smooth, a dream in every bite. Make sure your parsnips are truly tender before blending. Feel free to change out the sage for a favorite or available herb. Try this comforting puree with pan-seared fish or roast chicken and some seared haricot vert (green beans) for a lightened-up take on a French bistro meal.
Ingredients
Uncooked parsnip
2½ pound(s), peeled, cubed (about 7 cups)
Table salt
⅛ tsp, or to taste (for cooking parsnips)
1% low fat milk
¾ cup(s)
Unsalted butter
1 Tbsp
Kosher salt
1 tsp, or to taste
Jarred minced garlic
1 tsp, finely minced
Fresh sage
1½ tsp, minced
Instructions
1
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.
2
Drain parsnips well and place in blender or food processor with remaining ingredients; puree until smooth.
3
Yields about 2/3 cup per serving.
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