Corn and Parsnip Puree

Servings

Serving size

about 1 cup

COOKING TIME

60 Minutes

This recipe can be multiplied and makes great leftovers.

Ingredients

3 tsp. Olive oil (divided)

1 small White onions (diced)

12 ounces Parsnips, raw (peeled and diced)

2 cup Water

1/4 tsp. Salt

1/2 tsp. Dried marjoram

1 ounces Reduced fat cream cheese

2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (about 3 cups)

1 to taste Black pepper

Instructions

Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 3 minutes, stirring occasionally.

Add the parsnips and cook for about 2 minutes. Add the water and the salt. Cover and reduce the heat to medium so that the parsnips are simmering. Cook for about 20 minutes, stirring occasionally, until the parsnips are soft. Remove from the heat and stir in the marjoram and cream cheese.

Allow the cream cheese to melt, then let cool slightly and then puree.

While the parsnips are cooling, place the other teaspoon of olive oil in a large skillet over medium high heat. Cook, tossing almost continuously, until the corn begins to brown. Add the pepper and cook for about 8 to 10 minutes total.

Add the pureed parsnips and cook for about a minute until heated through. Serve.