EatingWell Creamy Parsnips & Pears - 2 pts Chupababi

[Guest guest]

I would of never matched pear and parsnip yet it sounds like a

perfect match as I read the recipe.

I will try this soon. Chupa thanks.

 

Chelsea

 

 

 

, " Chupababi " <alcovi

wrote:

>

> @@@@@

> 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.

>

>

>

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