Tangy Parsnip Purée
Parsnips make a wonderful alternative to potatoes in this delicious winter side dish.
1 lb parsnips, peeled and roughly chopped
1 medium onion, roughly chopped
3/4 cup Greek yogurt
1 tablespoon extra-virgin olive oil
4 garlic cloves, peeled and lightly crushed
3 Tbsp sage, chopped
salt and freshly ground black pepper
Steam parsnips over boiling water for 6 minutes, until half cooked.
Pre-heat the oven to 350 degrees. Drain parsnips and toss with onions, oil, garlic, and sage. Spread on a rimmed baking sheet lined with parchment paper. Roast for about 35 minutes, stirring once or twice, until vegetables are caramelized and tender.
Once done, remove vegetables from oven and transfer to a bowl or food processor. Add Greek yogurt and salt and pepper to taste. Puree with a hand blender or food processor to smooth. Serve immediately or chill to serve cold.