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

Whole Living, October 2011

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Yield:
Serves 4
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Ingredients

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Directions

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

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