Parsley Root Purée
Parsley root--an ivory-colored root that resembles a parsnip--tastes like a cross between parsley (duh) and celeriac. The puréed root has a slightly bitter edge to it, but here its flavors are rounded out with an apple, rice, milk, and a touch of butter.
  • 2 pounds parsley root, peeled and thinly sliced crosswise
  • 3 cloves garlic, peeled
  • 1 large red apple, peeled and thickly sliced
  • 3 tablespoons rice
  • 3/4 teaspoon salt
  • 1/2 cup low-fat (1%) milk
  • 2 tablespoons unsalted butter, at room temperature

      1. In large saucepan, combine parsley root, garlic, apple, rice, 1/4 teaspoon of salt, and 4 cups of cold water. Bring to a boil over medium heat. Reduce to a simmer, partially cover, and cook 25 minutes or until parsley root is tender. Drain.

      2. Transfer solids to food processor. Add milk and remaining 1/2 teaspoon salt and process until smooth. Add butter and process until well incorporated.

      Nutritional Information
      Per serving: 99 calories, 5.1g total fat, 2.6g saturated fat, 1.2g monounsaturated fat, 0.2g polyunsaturated fat, 2.4g dietary fiber, 5g protein, 14g carbohydrate, 11mg cholesterol, 341mg sodium.

      Date Published: 09/19/2005 > Printer-friendly Version

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