A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
Parsnip and Fennel Purée
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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
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
