Name: Parnsip, Apple, and Sunchoke Purée
Total time: PT1800.0S
Yield: 6
Ingredients: 4 Parsnip; 2 Golden Delicious Apple; 12 ounce Jerusalem Artichoke; 2 cup Whole Milk; 2 clove Garlic; 3 sprig Fresh Thyme; 2 Bay Leaf; 2 tablespoon Butter; to taste Salt

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A delicious accompaniment to our fall-inspired meal, this parsnip puree with apple and Jerusalem artichokes makes for a unique alternative to mashed potatoes that would fit beautifully at your Thanksgiving or holiday table.

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30MINS

Total Time

$1.40

Cost Per Serving

Ingredients

Servings

us / metric

Parsnips

peeled and chopped into 1-inch cubes

Large Golden Delicious Apples

peeled, cored, and chopped into 1-inch cubes

2 1/4 cups

Jerusalem Artichokes

peeled and chopped 1-inch cubes

2 cups

Whole Milk

or Unsweetened Almond Milk for non-dairy option

2 cloves

Large Garlic, peeled, crushed

3 sprigs

2 Tbsp

to taste

Nutrition Per Serving

VIEW ALL

Calories

162

Fat

7.7 g

Protein

4.1 g

Carbs

20.7 g

Author's Notes

If you plan to make the puree ahead of time, reheat on the stovetop over low heat, stirring often to avoid the puree from burning at the bottom of the pan.

Parnsip, Apple, and Sunchoke Purée

30MINS

$1.40

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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