 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
8 cups (1-inch-thick) sliced parsnip (about 4 pounds) |
1/2 cup evaporated skim milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
Directions:
1. Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain.
2. Combine milk, salt, pepper, and broth in a 2-cup glass measure. Place parsnip in a food processor; process until smooth, scraping sides of processor bowl occasionally. With processor on, slowly add milk mixture through food chute, processing until well-blended.
3. Note: This dish can be made 3 days ahead and stored in the refrigerator. To reheat, place pureé in the microwave on MEDIUM for 5 minutes, stirring once halfway through.
|
|