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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shop for smaller parsnips, which are more tender. Ingredients:
2 1/2 pounds parsnips, peeled and quartered |
3 chicken bouillon cubes |
1 tablespoon fresh lemon juice |
4 tablespoons unsalted butter, melted |
1/2 cup heavy cream, warmed |
salt and freshly ground black pepper, to taste |
2 tablespoons snipped fresh chives |
Directions:
1. Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.
2. Per serving: 221 calories, 29g carbohydrates, 3g protein, 12g fat, 36mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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