Lightened Potato, Parsnip, and Apple Purée

Serves 4
-1 pound parsnips, peeled, and cut into 1-inch pieces
-1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
-1/2 cup water
-3/4 pound Granny Smith apples, peeled, cored, and sliced
-1 cup low fat buttermilk
-2 tablespoons unsalted butter, cut into pieces
-Salt and freshly ground pepper to taste
Cook the parsnips and potatoes in a large saucepan of salted boiling water for 20 to 25 minutes, or until tender. Drain and mash. Return to the saucepan.
In a medium saucepan, bring the 1/2 cup water to a simmer over low heat. Add the apples and cook for 20 to 25 minutes, or until soft. Drain and mash.

Combine the mashed apples with the mashed potatoes and parsnips. In a small saucepan heat the buttermilk until just warm. With a hand-held electric mixer or immersion blender, add the buttermilk and butter to the vegetable mixture and blend until smooth. Stir over medium heat until heated through. Season with salt and pepper.

Leave a Comment