A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
- 2 Tbs. olive oil or unsalted butter
- 1 medium yellow onion, chopped
- 1 medium fennel bulb, chopped
- Salt and pepper (to taste)
- 6 medium parsnips, peeled and chopped into 1-inch pieces (about 1-1/2 pounds)
- 1 medium potato, peeled and chopped into 1-inch pieces
- 2 cups low-sodium vegetable stock or broth
- 2 cups water
- Olive oil or butter (to taste)
- Heat oil or melt butter in a large pot over medium-low heat. Add onion, fennel, and a little salt and pepper. Cover and gently cook until vegetables are tender, about 30 minutes (do not brown). Add parsnips, potato, stock or broth, and water. Bring to a gentle boil and simmer, partially covered, until tender, about 20 minutes.
- Strain vegetables. Purée in batches in a food processor until smooth. Adjust seasoning with salt, pepper, and a little more oil or butter to taste.
PER SERVING: 127 cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 24g carb, 6g fiber, 109mg sodium
SOURCE: This article is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.
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