|Prep time||10 minutes|
|Recipe Type||Side Dishes|
This is a great alternative to mashed potatoes. Parsnips are surprisingly 'sweet' when roasted, and after being pureed with roasted onions, olive oil and chicken stock, you'll be surprised as to how delicate but dynamic the flavor is.
|2||lb||parsnips (chopped, not peeled)|
|1⁄2||large white onion|
|1 1⁄4||c||low sodium chicken stock (more to desired consistency)|
Preheat oven to 425 degrees. Chop all vegetables and place in large bowl. Add salt and olive oil. Stir well. Place on baking sheet or roasting pan. Roast for 45 minutes, stirring once during cooking. Let vegetables cool for 5 minutes.
Place 1/2 cup of stock in bottom of food procesor bow. Add vegetables and begin to puree, adding liquid in batches to create creamy, but somewhat chunky parsnips.