Vanilla Scent Parsnip Puree with Brown Butter

Vanilla Scent Parsnip Puree with Brown Butter

adapted from Relish

My husband loves parsnips. We were watch Tournament of Champions on Food Network and one of the chefs had the adjectives of vanilla and nutty and he came up with vanilla scents parsnips puree with brown butter. I had to try to make it for my husband.

You can lighten up this recipe by replacing the 2 Tbsp. of butter that goes into the puree with Parkay cooking oil spray but don't skip the brown butter it adds a nice nuttiness. This substitution will drop the point value down to 2.

Makes 4 servings                                                            5 WW points / serving                                                    

3/4 lb. parsnips, peeled and cut into 1-inch pieces

1 1/2 garlic cloves, peeled and chopped
Water to cover
2/3 cup fat free milk

3 Tbsp. butter, divided
1 vanilla bean, split and cut into 1-inch pieces
1/4 teaspoon salt
Pinch ground white pepper

1. Place parsnips and garlic in a medium saucepan and cover. 
2. Bring to a boil, reduce the heat to a ; Cook until the parsnips are very soft, about 20 minutes. 
3. Meanwhile, combine milk, 2 Tbsp. butter and vanilla in a small pan; 
4. Bring the milk mixture to a simmer and continue to simmer for 5 minutes.
5. Remove the milk mixture from the heat and allow to steep.
6. When the parsnips are done, drain any remaining water and transfer to the bowl of a small food processor with the salt and pepper; Puree until very smooth.
7. Strain milk mixture into the parsnip puree to reach desired consistency (I used about ¾ of the 2/3) puree again.
8. Melt the remaining butter in a small pan; melt and allow the butter to brown.
9. To serve drizzle the brown butter over the puree.

Enjoy!