Name: Parsnip and Fennel Purée
Yield: 8 people
Ingredients: 2 tablespoons olive oil or unsalted butter; 1 medium yellow onion, chopped; 1 medium fennel bulb, chopped; Salt and pepper (to taste); 6 medium parsnips, peeled and chopped into 1-inch pieces (about 1 1/2 pounds); 1 medium potato, peeled and chopped into 1-inch pieces; 2 cups low-sodium vegetable stock or broth; 2 cups water; Olive oil or butter (to taste)

Parsnip and Fennel Purée

Ingredients

2 tablespoons olive oil or unsalted butter
1 medium yellow onion, chopped
1 medium fennel bulb, chopped
Salt and pepper to taste
6 medium parsnips, peeled and chopped into 1-inch pieces about 1 1/2 pounds
1 medium potato, peeled and chopped into 1-inch pieces
2 cups low-sodium vegetable stock or broth
2 cups water
Olive oil or butter to taste

Servings

8 people

Instructions

Heat oil or melt butter in a large pot over medium-low heat. Add onion, fennel, and a little salt and pepper. Cover and gently cook until vegetables are tender, about 30 minutes (do not brown). Add parsnips, potato, stock or broth, and water. Bring to a gentle boil and simmer, partially covered, until tender, about 20 minutes.
Strain vegetables. Purée in batches in a food processor until smooth. Adjust seasoning with salt, pepper, and a little more oil or butter to taste.

Recipe Notes

Nutrition Facts

Parsnip and Fennel Purée

Amount Per Serving

Calories 127

% Daily Value*

Cholesterol 8mg 3%

Sodium 109mg 5%

Total Carbohydrates 24g 8%

Dietary Fiber 6g 24%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 127 cal, 22% fat cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 24g carb, 6g fiber, 109mg sodium

Parsnip and Fennel Purée

Jeff Jackson

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