Parsnip-Potato-and-Roasted-Garlic Puree

1. 1

   Place the parsnips in a large saucepan and cover with water.

2. 2

   Place over medium-high heat and bring to a boil.

3. 3

   Reduce heat and simmer for 5 minutes.

4. 4

   Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes.

5. 5

   Drain well and pass the vegetables through a ricer into a medium-size bowl.

6. 6

   Stir the roasted garlic and the milk into the puree until well combined.

7. 7

   Add the salt and pepper to taste.

8. 8

   Divide among 4 plates and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.