Healthy Parsnip Puree

This dish is so easy to make and such a great substitute for potatoes or rice or pasta... The parsnip is a little sweeter than the cauliflower puree. It pairs nicely with meat or fish. My sous chef loved it!

Recipe below will serves 6-8 people

Ingredients:
2 lbs parsnips, peeled and ends trimmed
2 cups chicken stock
4 branches fresh thyme
6 cloves garlic, skins on, smashed
1 tbsp butter substitute (I Can't Believe It's Not Butter)
Kosher salt and freshly ground black pepper

Slice parsnips approximately 1/2 inch-thick. Place in a large pot of boiling, salted water. Make sure water just barely covers the parsnips. Cook until tender, about 15 minutes, or until a knife can easily pierce the parsnip slices.

In a small sauce pot or sauté pan over medium heat, simmer stock, thyme and garlic. After 3-5 minutes, remove pan from heat and strain out thyme, garlic and garlic skin.

Drain cooked parsnips in a colander, allow to cool for 5 minutes and transfer to a food processor. Begin pulsing parsnips with half of the stock. Continue adding stock until the mixture is very smooth.

Once desired texture is reached, add butter and pulse. Season with salt, pulse and taste. Season accordingly with more salt and pepper. Serve warm.