Parsnip-Potato-and-Roasted-Garlic Puree

• 4 large parsnips, peeled and cut into 1/2-inch thick rounds
• 2 large baking potatoes, peeled and cut into 1/2-inch cubes
• 10 large cloves roasted garlic, peeled
• 1/2 cup low-fat milk
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

1. Place the parsnips in a large saucepan and cover with water.
2. Place over medium-high heat and bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes.
5. Drain well and pass the vegetables through a ricer into a medium-size bowl.
6. Stir the roasted garlic and the milk into the puree until well combined.
7. Add the salt and pepper to taste.
8. Divide among 4 plates and serve immediately.

parsnips, baking potatoes, garlic, lowfat milk, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1331 (may not work)