Parsnip Purée

1. 1

   Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain.

2. 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. 3

   Note: This dish can be made 3 days ahead and stored in the refrigerator. To reheat, place puree in the microwave on MEDIUM for 5 minutes, stirring once halfway through.

* Per serving · 4 servings · Values may vary.

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