Parsnip Purée

Author: Canadian Living

Parsnips, a tapered root vegetable, have a nutty, slightly creamy flavour. Bacon adds a smoky rustic element to this dish.

  • Portion size 6 servings

Ingredients

  • 2 bags parsnips
  • 1 onion quartered
  • 1/3 cup (75 ml) light sour cream
  • 1/3 cup (75 ml) plain yogurt
  • 1/2 tsp (2 ml) salt and pepper
  • 2 tbsp (25 ml) fresh parsley
  • 4 stirps bacon cooked and crumbled

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 574 mg
  • Protein 4 g
  • Calories 142.0
  • Total fat 3 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parsnip Purée