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Veggies: Apple, Parsnip and Potato Puree

Source of Recipe

Eating Well, October 1996


List of Ingredients

2 sweet fragrant apples -such as Mcintosh--peeled -- cored and sliced
2 parsnips, peel, thin slice
1 1/2 pounds potatoes (4), peeled, cut up
2 large clov garlic -- peeled-cut in half
1 teaspoon salt--plus more to taste
1/3 cup reduced-fat sour cream
freshly ground white pepper -- to taste


Recipe

In a large saucepan, combine apples, parsnips, potatoes and garlic. Pour in cold water to cover, add 1 teaspoon salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain. Mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper. Makes about 3 cups, for 4 servings.