Creamy Garlic Parsnip Puree
Ingredients
-
1
lb
parsnips, peeled and cut
-
2
pieces
Yukon potatoes, peeled and cut
-
1½
cups
low-sodium chicken stock or vegetable stock
-
1
tablespoon
butter
-
1
teaspoon
garlic powder
-
to taste
salt
-
1
tablespoon
fresh parsley, chopped
Instructions
- Combine parsnips, potatoes, and broth in a large pot.
- Bring to a boil and cook for 15-17 minutes until tender.
- Let sit for 2-3 minutes after removing from heat.
- Puree the mixture with an immersion blender until smooth.
- Stir in butter, garlic powder, and salt until the butter is melted.
- Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
83
Total fat
2g
Total carbohydrates
13g
Total protein
2g
Sodium
324mg
Cholesterol
4mg
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