Parsnip and Fennel Purée
  • 2tablespoons olive oil or unsalted butter
  • 1medium yellow onion, chopped
  • 1medium fennel bulb, chopped
  • Salt and pepperto taste
  • 6medium parsnips, peeled and chopped into 1-inch piecesabout 1 1/2 pounds
  • 1medium potato, peeled and chopped into 1-inch pieces
  • 2cups low-sodium vegetable stock or broth
  • 2cups water
  • Olive oil or butterto taste
  1. 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.
  2. 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