Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
- Servings: 4
Source: Everyday Food, January/February 2010
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
- 1 cup water
- 1 tablespoon unsalted butter
- Coarse salt and ground pepper
In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.