Pear and Parsnip Puree

This year my goal is to be healthy. I tried to eat 9 servings of fruits and vegetables after a new report came out that we should be eating not 5 or 7 servings but 9 servings of fruit and vegetables a day, but that turned into always thinking about how and when I could get my next serving in. If I wasn't eating all the time, I was thinking about how I could fit the vegetables in.  I tried the 9 a day for a week and now I am back to the 5 fruits and vegetables a day. I can manage the 5. 

I heard this puree mentioned on the radio and never having parsnips before, I decided to try new things. I was surprised by the smell and flavor of parsnips - they have an spice sort of like licorice and there is a sweetness to them. If you are trying to get your 5 or 7 a day in try this. 

Pear  and Parsnip Puree

serves 4

6 cups parsnips, peeled and chopped into 1/2" slices

2 carrots, peeled and chopped into 1/2" slices

4 tablespoons butter

2 medium d'anjou pears, peeled and chopped

1 tablespoon cognac

1/2 cup sour cream

1/4 teaspoon allspice

salt and pepper to taste

  

 Boil parsnips and carrots in water until tender (about 20-30 min.). Drain.

While the veggies boil, melt the butter in a small frying pan. Saute the pears 5 minutes over medium heat, then add cognac.

In a food processor (or a deep bowl mixer) puree the parsnips, carrots and pears in pulses until smooth. Do not over process.

Add the sour cream, allspice, salt and pepper and blend until just mixed.

Serve hot.

Note: I would reduce the sour cream the next time I make this.