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Parsnip-Potato-and-Roasted-Garlic Puree
Nb persons: 4
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| 4 large | parsnips, peeled and cut into 1/2-inch thick rounds |
| 2 large | baking potatoes, peeled and cut into 1/2-inch cubes |
| 10 large cloves | roasted garlic, peeled |
| 1/2 cup | low-fat milk |
| 2 teaspoons | salt, plus more to taste |
Freshly ground pepper to taste.
1. Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
2. Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.
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