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.
Makes
8 servings (4 cups)
Total Time
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Ingredients
HEAT:
PURÉE:
Test Kitchen Approved
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.
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 265
% Daily Value*
Total Fat 16g 24%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 759mg 31%
% Daily Value*
Carbs 30g 10%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
