Creamy Parsnips & Pears

Creamy Parsnips & Pears

For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 20 min 50 min

Directions

Ingredients

  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 large pear, (Bartlett or Anjou), peeled, cored and halved
  • 4 cloves garlic, peeled
  • 1 tablespoon butter
  • 2 teaspoons lemon juice, juice
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Cooking Instruction

Step 1

Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.

Step 2

Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)


Nutrition

  • Serving: Per serving
  • Calories: 112
  • Carbohydrates: 24g
  • Fat: 2g
  • Protein: 2g
  • Dietary Fiber: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 4mg
  • Potassium: 470mg
  • Sodium: 85mg
  • Exchanges: Exchanges: 1 starch, 1/2 fat
  • Carbohydrate Servings: 1

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