
Parsnip PureeRecipe by Chef Michael Williams Prep time 5 mins Cook time 20 mins This recipe is a richly textured and full flavoured healthy replacement to mashed potatoes. Get your family hooked on this soul food and their bodies will be happy Ingredients 2 cups parsnip (tops removed, peeled and cut into about 1 inch pieces) 1 cup 2% milk 1 tablespoon butter Pinches of salt and pepper Directions In a large pot combine parsnips, milk, butter, salt and pepper. If the pot is too small then the milk will boil over repeatedly and make a big mess of your stove top. Bring to a boil, cover with a lid and then reduce heat to low. Cook until parsnips are very soft. Now remove from the stove and strain off the milk but make sure to save it. Add the parsnips to a food processor and puree for 30 seconds or so. With the food processor running, slowly add some of the milk to the parsnips until you have a nice thick and smooth consistency. Discard any left over milk. If you do not have a food processor, you can use a hand or countertop blender or even a potato masher. Just remember to get it as smooth as possible before adding the milk and then add only as much milk as necessary to get it smooth. Serve in place of mashed potatoes at any meal or use as a snack. Variations Sauté ¼ cup of chopped onion and 1 tablespoon chopped garlic until the onions are translucent and then add all the ingredients in step 1 to the pot with the onions and garlic. This will add an extra touch of gourmet to the puree. Garnish with some chopped parsley or cilantro for a fresh boost.

Parsnip PureeRecipe by Chef Michael Williams

Prep time 5 mins
Cook time 20 mins

This recipe is a richly textured and full flavoured healthy replacement to mashed potatoes. Get your family hooked on this soul food and their bodies will be happy

Ingredients

2 cups parsnip (tops removed, peeled and cut into about 1 inch pieces)
1 cup 2% milk
1 tablespoon butter
Pinches of salt and pepper

Directions

In a large pot combine parsnips, milk, butter, salt and pepper. If the pot is too small then the milk will boil over repeatedly and make a big mess of your stove top.
Bring to a boil, cover with a lid and then reduce heat to low. Cook until parsnips are very soft.
Now remove from the stove and strain off the milk but make sure to save it. Add the parsnips to a food processor and puree for 30 seconds or so.
With the food processor running, slowly add some of the milk to the parsnips until you have a nice thick and smooth consistency. Discard any left over milk. **If you do not have a food processor, you can use a hand or countertop blender or even a potato masher. Just remember to get it as smooth as possible before adding the milk and then add only as much milk as necessary to get it smooth.**
Serve in place of mashed potatoes at any meal or use as a snack.

Variations

Sauté ¼ cup of chopped onion and 1 tablespoon chopped garlic until the onions are translucent and then add all the ingredients in step 1 to the pot with the onions and garlic. This will add an extra touch of gourmet to the puree.
Garnish with some chopped parsley or cilantro for a fresh boost.