This side will leave you feeling lighter than a serving of mashed potatoes, perfect for pre-fast, add salt just to taste. The Pureed Parsnips will hold nicely for a day or two in the fridge.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 1⁄2 pounds young parsnips, peeled and cut into 2-inch lengths
- 2 tablespoons pareve margarine
- 1 tablespoon kosher salt
Place parsnips in a medium saucepan with margarine and salt. Cover with water and bring to a boil. Cook for 15 minutes. Reserving 1⁄4 cup cooking liquid, drain the parsnips.
Purée parsnips in a food processor, adding reserved cooking liquid slowly until mixture reaches the desired consistency.
Source: Quick & Kosher Meals in Minutes