- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 45 g
- Saturated Fat
- 28 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 149 mg
- Sodium
- 427 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 45 g
- Saturated Fat
- 28 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 149 mg
- Sodium
- 427 mg
Ingredients
Directions
- Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
- In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
- Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
