Skinny Parsnip Puree

Skinny Parsnip Puree

adapted from Food Network Magazine November 2013

When I first met my husband he would not eat vegetables. Now he requests parsnips and fiddlehead ferns ..... I can not find fiddleheads in PA but I can always get parsnips.

Parsnip Puree with Provencal Rack of Lamb

Makes 2 servings                                                    0 WW Blue points / serving

1 lb. parsnips, peeled and chopped

1 1/2 Tbsp. spray margarine

Kosher salt and freshly ground black pepper

Bring a pot of salted water to a boil.

Cook the parsnips until soft, about 20 minutes.

Drain, puree in a food processor with spray margarine.

Season to taste with salt and pepper.

Enjoy!