Puréed Parsnips Recipe
Recipes for St. Patrick's Day - Razzle Dazzle Recipes
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Puréed Parsnips

1 pound parsnips, peeled and sliced
1 carrot, peeled and sliced
1 large russset potato, peeled and cut into 2-inch pieces
1 Granny Smith apple, peeled, cored, and chopped
1 cup chicken stock
1/2 teaspoon allspice
2 tablespoons butter
Salt and pepper, to taste

Parsnips combine deliciously with other root vegetables like carrots and potatoes, and I recently discovered, surprisingly, even with apples. When cooked together in chicken stock and puréed, they're a flavorful alternative to plain mashed potatoes.

In a saucepan over medium-high heat, combine parsnips, carrots, potatoes, apple, and chicken stock. Cover and cook until tender,15 to 20 minutes, stirring once or twice. Drain and cool.

Transfer vegetables to a blender or food processor, add allspice, butter, salt, and pepper and purée until smooth.

Serves 6.

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