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Pureed Parsnips

Heart-healthy olive oil stands in for butter and heavy cream. Plus, parsnips, a less-starchy root vegetable, pack in fewer carbs than spuds.

  • yield: Serves 4

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Ingredients

  • 2 pounds peeled and chopped parsnips
  • 2 cloves peeled garlic
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper

Directions

  1. Step 1

    Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.

Source
Whole Living, October 2011

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