Total Calories: 194
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.
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