Truffled Parsnip Puree
- 3 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
- 3 cups 1% low-fat milk
- 4 pounds parsnips, peeled and cut into 2-inch pieces (about 12 cups)
- 1/4 cup butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, crushed
- 1 teaspoon white truffle oil
- Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Remove parsnips from the pan using a slotted spoon, reserving 1 1/2 cups cooking liquid. Place parsnips in a food processor. With processor on, slowly add reserved 1 1/2 cups cooking liquid; process until smooth. Add butter, salt, pepper, and garlic; process until combined. Spoon mixture into a bowl; stir in oil.
vegetable broth, milk, parsnips, butter, kosher salt, freshly ground black pepper, garlic, truffle oil
Taken from www.myrecipes.com/recipe/truffled-parsnip-puree (may not work)