The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 8 servings, 1/2 cup each

For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet winter pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.

2 lbs. parsnips, peeled and cut into 2-inch pieces
1 large pear (Bartlett or Anjou) peeled, cored, and halved
4 cloves garlic, peeled
1 Tbs. butter
2 tsp. lemon juice
salt and freshly ground black pepper, to taste

Place parsnips, pear, and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20-25 minutes. Drain and transfer to a food processor. Add butter, lemon juice, salt, and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)

—Adapted from Eating Well magazine, Fall 2004.