Parsnip-Potato-and-Roasted-Garlic Puree

Name: Parsnip-Potato-and-Roasted-Garlic Puree
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large parsnips, peeled and cut into 1/2-inch thick rounds; 2 large baking potatoes, peeled and cut into 1/2-inch cubes; 10 large cloves roasted garlic, peeled; 1/2 cup low-fat milk; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste

By Molly O'Neill

Total Time: About 25 minutes
Rating: 3(14)
Comments: Read comments

Featured in: FOOD; Romancing the Root

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Ingredients

Yield:4 servings

4large parsnips, peeled and cut into ½-inch thick rounds
2large baking potatoes, peeled and cut into ½-inch cubes
10large cloves roasted garlic, peeled
½cup low-fat milk
2teaspoons salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
Step 2
Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.