Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 8 servings, 1/2 cup each
Total Time: 50 minutes
Prep Time: 20 minutes
To Make Ahead: Refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a covered casserole at 350°F for 35 to 45 minutes.
For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.
- 2 pounds parsnips, peeled and cut into 2-inch pieces
- 1 large pear, (Bartlett or Anjou), peeled, cored and halved
- 4 cloves garlic, peeled
- 1 tablespoon butter
- 2 teaspoons lemon juice, juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
- Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)
Per serving: 112 calories; 2 g fat (1 g saturated fat, 1g mono unsaturated fat); 4 mg cholesterol; 24 g carbohydrates; 2 g protein; 5 g fiber; 85 mg sodium; 470 mg potassium
Exchanges: Exchanges: 1 starch, 1/2 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- Heart Healthy
- Low Sat Fat
- Low Sodium
- High Fiber
- Low Calorie
- Seasons & Occassions
- Food Processor
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.