Parsnip Purée
Parsnips, a tapered root vegetable, have a nutty, slightly creamy flavour. Bacon adds a smoky rustic element to this dish.
Servings: 4 to 6
Ingredients:
| 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% |
-
2 bags (1 lb/500 g each) parsnips
1 onion, quartered
1/3 cup (75 mL) light sour cream or plain yogurt
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
4 strips bacon, cooked and crumbled
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.
Additional Information
Source
Canadian Living Magazine: September 2004
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For more ideas on cooking with Real Cream, click here |
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