Parsley Root Puree
Parsley root--an ivory-colored root that resembles a parsnip--tastes like a cross between parsley (duh) and celeriac. The pureed 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.
Makes 6 servings.
Per serving: 99 calories, 5.1g total fat (2.6g saturated), 11mg cholesterol, 2.4g dietary fiber, 14g carbohydrate, 5g protein, 341mg sodium.