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Apple, Parsnip And Potato Puree

vegetables, side dishes

2 sweet fragrant apples
--such as mcintosh
--peeled; cored and sliced
2 parsnips; peeled
--and thinly sliced
1 1/2 pound potatoes; peeled
--cut into chunks
--about 4 potatoes
2 large clov garlic; peeled
--cut in half
1 teaspoon salt
--plus more to taste
1/3 cup reduced-fat sour cream
freshly ground white pepper; to taste

In a large saucepan, combine apples, parsnips, potatoes and garlic. Pour in cold water to cover, add 1 teaspoon salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain. Mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Makes about 3 cups, for 4 servings.

220 calories per serving: 4 grams protein. 3 grams fat (1.6 grams saturated fat), 47 grams carbohydrate; 560 mg sodium; 8 mg cholesterol; S grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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