Parsnip Purée
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 142 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 4 g |
| chol | 6 mg |
| sodium | 574 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 6 |
| vit A | 1 |
| vit C | 30 |
| folate | 33 |
Parsnips, a tapered root vegetable, have a nutty, slightly creamy flavour. Bacon adds a smoky rustic element to this dish.
Ingredients
Preparation
Peel parsnips; cut into 1-inch (2.5 cm) cubes. In pot of boiling salted water, cook parsnips and onion until tender, about 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking water.
In food processor, purée together parsnips, onion, cooking water, sour cream, salt and pepper until smooth. Transfer to warmed serving bowl. Stir in half each of the parsley and bacon. Sprinkle with remaining parsley and bacon.
Source : Canadian Living Magazine: September 2004
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