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Ingredients

• 2 pounds  parsnips, peeled and cut into 2-inch pieces
• 1   large pear, (Bartlett or Anjou), peeled, cored and halved
• 4 cloves  garlic, peeled
• 1 tablespoon  butter
• 2 teaspoons  lemon juice, juice
• 1/4 teaspoon  salt, or to taste
•   Freshly ground pepper, to taste

Description

For A Delightful Change From Mashed Potatoes, Try This Velvety Puree Made With Earthy Parsnips And Sweet Autumn Pears. This Recipe Freezes Well And Can Be Easily Doubled. Thin Leftovers With Broth And Enrich With Sour Cream For A Delicious Soup.

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