6mediumparsnips, peeled and chopped into 1-inch piecesabout 1 1/2 pounds
1mediumpotato, peeled and chopped into 1-inch pieces
2cupslow-sodium vegetable stock or broth
Olive oil or butterto taste
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.
Parsnip and Fennel Purée
Amount Per Serving
% Daily Value*
Total Carbohydrates 24g8%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.