Saturday, February 5, 2011

Roasted Parsnip Puree

Last night we had a yummy French dinner at Bastille in Alexandria.  If you're local and like French cookin' then I recommend this place.  It is cozy and intimate in the winter but in the summer they have a great outdoor patio.  And the servers are so nice.  Last night I had the equivalent of a beef potroast but it was served over roasted winter vegetable puree.  I love any potato but especially mashed potatoes!  So, in the interest of trying to be healthier and eating less carbs, I decided to try to copy what we had at Bastille.  Here's what I did and they turned out delish!

Roasted Parsnip Puree

1 bag parsnips
1 Tablespoon unsalted butter
2 Tablespoons extra virgin olive oil
garlic powder
1/2 cup fat free half and half

Peel the parsnips.

Chop off the ends.  You'll have to cut around the thick, peely core as you chop the parsnips.

Melt the butter and pour over the parsnips and add 1/2 of the olive oil.  Season with salt and pepper and garlic powder.  Spread on a baking sheet.  Put into a preheated 400 degree oven and roast for 30 minutes or until nice and browned and roasted.

Put mixture into a blender or food process with the remaining olive oil and half and half.  Puree until you are happy with the consistency.  They are deliciously sweet tasting. 


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