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
Pureed Parsnips

Source: Whole Living, October 2011


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


  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.


Be the first to comment!