Parsnip Purée with apples
Instead of mashed potatoes, go a more nutrish-ish route with Puréed Parsnips and Apples. They’re simply divine. Plus, there’s no need to peel your apples, which means you get a little more fiber.
Fresh vs Dried Bay Leaves
Fresh bay leaves are stronger and more pungent than dried, but dried are more readily available. Either can be used in this recipe.
Heat milk, cream, and bay leaf in a saucepan over medium-high to a simmer. Add parsnips and apples; bring to a boil. Boil parsnips and apples until fork-tender, about 10 minutes; let cool slightly, 5 minutes. Discard bay leaf.
Purée parsnip mixture with butter and salt using a handheld blender or in a food processor; stir in parsley.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 759mg 31%
Carbs 30g 10%
*Percent Daily Values are based on a 2,000 calorie diet.