- Makes: 6 servings
- Serving Size: 1/2cup
- Carb Grams Per Serving: 24
parsnips, peeled and cut into 2-inch pieces
14 1/2 -
reduced-sodium chicken broth
dried thyme or oregano, crushed
Fresh thyme sprigs (optional)
- In a medium saucepan bring parsnips, chicken broth, and water to boiling; reduce heat. Cover and simmer for 20 to 30 minutes or until parsnips are very tender; drain.
- Transfer parsnips to a food processor. Add milk, butter, thyme, black pepper, and salt; cover and process until almost smooth. Spoon into serving bowls. Sprinkle with nutmeg. If desired, garnish with thyme sprigs.
Nutrition Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 122 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 244 mg sodium, 24 g carb. (6 g fiber, 7 g sugars), 3 g pro.