Parsnip and Potato Puree

Serves: 6
Total Calories: 194


1 pound parsnip, peeled and sliced
1 pound white potato, peeled and diced
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup non fat milk
1/2 cup low fat sour cream
4 cloves garlic, peeled and smashed
1 bay leaf
1/2 teaspoon dry thyme
1/4 pound stick polyunsaturated margarine
2 tablespoons extra virgin olive oil


Place the parsnips and potatoes in a casserole, add the salt, pepper, milk, garlic, bay leaf and thyme and simmer over medium heat for 15 minutes.

Place the cooked parsnips, potatoes and margarine in a food processor. Remove the bay leaf and add ½ cup of the milk mixture to the processor. Add the sour cream and puree the parsnips and potatoes. Add more milk mixture until the puree reaches the texture of whipped cream. Pour into a serving bowl and garnish with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 194
Calories from Fat: 78

This Parsnip and Potato Puree recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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