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Parsnip Puree

Parsnip Puree
 

Parsnip Puree

Parsnip Puree
TOTAL TIME
50 Mins
COURSE
Sauce
CUISINE
American
INGREDIENTS
  • 3 9 parsnips
  • 4 cloves garlic washed but not peeled
  • 1/8 tsp iodized table salt
  • Black pepper to taste
  • 1 T extra virgin olive oil
  • 1/2 cup almond milk unsweetened, original
INSTRUCTIONS
  • reheat oven to 400 degrees
  • Peel and wash parsnips, cut into 2″ chunks
  • Place 4 cloves of garlic with skins intact on a small baking sheet.
  • Add the parsnip chunks, sprinkle with salt and pepper, drizzle one tablespoon olive oil
  • over mixture and toss with your hands to evenly coat.
  • Then cover with aluminum foil and bake until parsnips are fork tender, about 40-45 minutes. Be careful not to burn.
  • Squeeze garlic cloves from their skin and place in a food processor. Add the parsnip chunks, pulse until coarsely chopped.
  • Add half of the almond milk at a time until you get the consistency of firm mashed potatoes.
  • You may not have to use the whole 1/2 cup of almond milk.
  • Place mixture into a serving bowl and listen to your guests rave!
  • Serve 1/4 cup of puree on a plate alongside sliced turkey or chicken
NOTES
Tips & Tricks: Not a fan of almond milk? Substituting skim milk will add only a small amount of calories and works just as well. Enjoy!
KEYWORD
Parsnips, Parsnips for Weight Loss