Parsnip and Potato Puree

Servings

1/2 cup

COOKING TIME

45 minutes

Do not over process the ingredients, or the starch from the potatoes will cause the puree to become gummy.

1 lb Parsnips, raw (peeled and diced)

1 pound Idaho potatoes (peeled and diced)

4 cups No salt added vegetable stock (or water)

1/2 cup 2% milk

1 1/2 tsp. White wine vinegar

2 clove Garlic, raw

2 Tbsp. Olive oil

1 Tbsp. Rosemary, fresh (chopped)

3/4 tsp. Salt

1/2 tsp., ground Black pepper

Gather all ingredients and equipment.

Place chopped parsnips and potatoes in a pot with cold stock or water, cover, and bring to a boil. Cook until fork tender.

While vegetables are boiling, add the vinegar to the milk to create buttermilk.

When vegetables are done cooking, strain and reserve liquid.

Place all ingredients, minus the reserved liquid, into a blender or food processor. Process until smooth and creamy.

Add reserved liquid as necessary if the puree is too dry.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is NOT safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.