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
Source: Whole Living, October 2011
- 2 pounds peeled and chopped parsnips
- 2 cloves peeled garlic
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.