Equipment
- Sauce pan
- Blender
Ingredients
Puree
- 1-pound parsnips peeled, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion diced
- 2 teaspoons minced garlic
- ½ cup Greek yogurt
- 1 cup 2% milk separated
- 2 tablespoons light butter
- 1/4 cup parmesan cheese
- Salt to taste
- Pepper to taste
Toppings
- 1 cup roasted carrots diced
- Walnuts diced, for garnish
Instructions
- Dice and roast carrots.
- In a pot heat up the oil and sauté the onions until translucent 3 min. Then add garlic and sauté for another 1 minute.
- Add the parsnips, half of the milk, and yogurt to the pot.
- Bring to a boil. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
- Uncover and cook until liquid is reduced by half, about 5 minutes.
- Add the other half of the milk and purée in a blend until smooth.
- Add butter and parmesan cheese and mix well.
- Season with salt and pepper
- Top with roasted carrots and chopped walnuts.
- Serve immediately or cool and refrigerate. Then heat when ready to serve.
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