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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A teaspoonful of truffle oil goes a long way in this smooth side dish. Parsnips render a pleasantly sweet taste. If you prefer less sweetness, use two pounds potatoes and two pounds parsnips. Ingredients:
3 1/2 cups organic vegetable broth (such as swanson certified organic) |
3 cups 1% low-fat milk |
4 pounds parsnips, peeled and cut into 2-inch pieces (about 12 cups) |
1/4 cup butter |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 garlic cloves, crushed |
1 teaspoon white truffle oil |
Directions:
1. Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Remove parsnips from the pan using a slotted spoon, reserving 1 1/2 cups cooking liquid. Place parsnips in a food processor. With processor on, slowly add reserved 1 1/2 cups cooking liquid; process until smooth. Add butter, salt, pepper, and garlic; process until combined. Spoon mixture into a bowl; stir in oil.
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