By: Beth Dooley
Serves 4. This makes a terrific appetizer served on bruschetta or with crackers.
- 1 pound parsnips, peeled and sliced (about 2 cups)
- 1 Tablespoon brown sugar
- 1 Tablespoon lemon juice
- ¼ cup chopped parsley
- ¼ cup walnuts, toasted
- Salt and freshly ground black pepper
Put the parsnips in a medium pot, cover them with water by 1 inch. Set the pot over high heat and bring to a boil Reduce the heat and simmer until the parsnips are very tender, about 10 minutes.
Transfer the parsnips to a blender or a food processor fitted with a steel blade. Add the sugar, lemon juice, parsley, and walnuts. Puree, drizzling in just enough water to make a stiff puree. Season with salt and pepper to taste.