Sweet potato and parsnip puree
Prep: 15 mins / Cook: 15 mins
2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about
4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups)
1/4 cup chicken broth, heated
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Additional fresh chives for garnish
1. Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
2. Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with additional chives. Makes 4 servings.
Recipe Note: For even more flavor, cook the sweet potatoes and parsnips in chicken broth instead of water.
Nutrition facts: Servings Per Recipe 4, Calories 228, Protein (gm) 3, Carbohydrate (gm) 42, Fat, total (gm) 6, Cholesterol (mg) 16, Saturated fat (gm) 4, Dietary Fiber, total (gm) 8, Vitamin A (RE) 2895, Vitamin C (mg) 9, Sodium (mg) 116, Calcium (DV %) 71, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet.