Parsnip and Fennel PuréeJeff Jackson | Delicious Living
- Serves: 8 people
- Calories per serving: 127
A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
- Melt 2 tablespoons 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 butter to taste.
PER SERVING: 127 cal, 22% fat cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 24g carb, 6g fiber, 109mg sodium