Parsnip and Apple Puree

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Loved this recipe! Served it with pork, and it was delicious. I'll definitely make it again. I used diced onion instead of scallion, because that's what I had onhand, but it turned out great.

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Very tasty, but if I pureed it with the cooking liquid, I'd have a soupy mess. I strained it first and pureed and added liquid as needed. Thank God I did, because I had a lot of liquid leftover. I also tried it without the sage being pureed and I liked it better with the sage pureed with the apples and parsnips. Great idea and flavors - poor execution. Will make again, though....

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I've made this recipe several times, and really enjoy the flavor. Pleasantly sweet. I use a pound of parsnips and a pound of unpeeled granny smith apples, but used dried sage, which wasn't removed from the puree. I don't always use the suggested diced apple garnish. One variation I've tried and liked was adding the grated zest of a lemon, which really added some sparkle to it. I make purees often, several veg/veg and several veg/fruit. This is one of my favorites.