Parsnips
Taste stronger than carrots and are low in saturated fat and cholesterol.
They're a good source of potassium, dietary fiber, vitamin C, folate and
Manganese.
Makes 4 servings
5 parsnips (about 2 lbs), peeled and chopped into small cubes
3-4 T organic, unsalted butter (to make vegetarian use olive oil)
1/4 c organic chicken broth (or for a vegetarian version save cooking water)
sea salt and freshly ground black pepper to taste
In a medium saucepan, place the chopped parsnips and enough water to cover. Bring to a boil, reduce to a medium simmer and cover. Cook until tender, about 20 minutes. Drain (reserving some cooking liquid for the vegetarian version) and puree with the butter (or olive oil) and broth (or cooking liquid). Transfer to a serving dish a season with sea salt and freshly ground pepper.
