Parsnip and Fennel Pure
 Parsnip
and Fennel PuréeNovember, 2007 Serves 8 / A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel. 2 tablespoons unsalted butter 1 medium yellow onion, chopped 1 medium fennel bulb, chopped Salt and pepper, to taste 6 medium parsnips (about 1 1/2 pounds), peeled and chopped into 1-inch pieces 1 medium potato, peeled and chopped into 1-inch pieces 2 cups low-sodium vegetable stock or broth 2 cups water Butter, to taste 1. 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. 2. 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 |
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