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Parsnip and Apple Puree
Preparation info
6
portion- Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Nutty parsnips and tart Granny Smiths are baked to retain their most acute flavors, and then deliciously puréed together.
Ingredients
¼ cup ½ cup 4 large
Method
Preheat the oven to .375°F - Combine the lemon juice and water in a large bowl.
- Peel, core, and cut the apples into eighths, dropping the pieces into the acidulated water.
- Place the parsnips in a shallow baking pan. Add the apples, us
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