Serves 4 to 6
Prep time: 30 minutes
Cook time: 30 minutes
4 large parsnips, peeled and chopped into 1-inch cubes (about 3 cups)
1 rutabaga, peeled and chopped into 1-inch cubes (about 2 cups)
1 potato, peeled and chopped into 1-inch cubes (about 1 cup)
3 tsp. olive oil
½ tsp. salt, or to taste
¾ cup yogurt
2 to 3 cloves garlic
Water to thin, if desired
Preheat oven to 400° F.
Place vegetables in roasting pans. Mix with olive oil and sprinkle with salt, and cover. Roast for about 30 minutes, or until vegetables are fork tender. Allow vegetables to cool.
Place in a food processor (in batches, if necessary), along with yogurt and garlic, adding water if needed. Process until smooth.
Try serving the puree under a spoonful of your favorite soup!
Original recipe by Virginia Newman.
Have you tried this recipe? Tell us how it turned out!