Parsnip and Fennel Pure

Nov 2, 2007 12:00 PM

Parsnip and Fennel Purée
November, 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