EatingWell Creamy Parsnips & Pears - 2 pts

[Guest guest]

@@@@@

EatingWell Creamy Parsnips & Pears - 2 pts

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

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

 

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.

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.)

 

Yield: 8 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 50 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 112 calories; 2 g fat (1 g sat, 1

g mono); 4 mg cholesterol; 24 g carbohydrate; 2 g protein; 5 g fiber;

85 mg sodium.

 

MAKE AHEAD TIP: To make ahead: Refrigerate for up to 2 days or freeze

for up to 1 month. Reheat in a covered casserole at 350 & #65533;F for 35 to 45

minutes.

 

Source: EatingWell Portable Holiday Sides

Formatted by Chupa Babi in MC: 12.19.06

 

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.

 

 

 

-----