Sage-and-Garlic-Infused Parsnip Puree
- Total Time
uncooked cubed parsnip(s)2 ½ pound(s), peeled and cubed (about 7 cups)
low-fat milk¾ cup(s), (1%), warmed
unsalted butter1 Tbsp
fresh sage1 ½ tsp, (1 1/2 - 2 tsp), finely chopped
garlic clove(s)1 small clove(s), minced
kosher salt1 tsp
black pepper¼ tsp
- Combine parsnips with enough salted water to cover in large saucepan; bring to boil. Reduce heat and simmer, covered, until fork-tender, about 15 minutes.
- Drain parsnips and let cool slightly. Transfer to blender or food processor; add milk, sage, garlic, salt, and pepper. Pulse until smooth.
- Per serving: 2/3 cup