- ¾ to 1 pound of parsnips
- 1 clove garlic minced
- 1 tablespoon butter
- 1 cup low-fat milk
- ¼ cup Gruyere Cheese
- ⅛ teaspoon dried thyme
- Pinch of sea salt
- Pinch of black pepper
Chop parsnips into 1-inch pieces.
In a small saucepan melt butter.
Add the parsnips, garlic, and milk to the saucepan.
Cook parsnips over medium heat, allowing milk to slowly boil for about 15 minutes or until parsnips are soft.
When parsnips are fully cooked add in cheese and puree in a food processor or beat with a hand mixer.
Season with salt, pepper, and thyme.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg