Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Everyday Food, January 2010
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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.
Good with roasted pork, turkey, or chicken