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Veggie of the Week
  • Nash's Parsnips

Before cane sugar was around, parsnips were used as a natural sweetener because of their delicious sweet taste. Parsnips are a good source of fiber, folate, potassium, and vitamin C. They are delicious roasted or mashed. Add some sweetness to your winter with parsnips!
Root Vegetable Puree
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 for added nutrition!
Original recipe by Virginia Newman