Ingredients
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1 lb parsnips
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1 shallot
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2 tbsp butter
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1 cup low fat milk
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1 bay leaf
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1/4 cup + 2 tbsp grated Pecorino Romano cheese
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3 sprigs fresh thyme
Steps
1
Peel the parsnips and cut into 2-inch pieces. Dice the shallot. Place parsnips, diced shallot, and butter in a pot with milk and bay leaf, and simmer for about 15 min., or until soft. Add ¼ cup cheese and simmer an additional 5 min. to reduce liquid slightly. While parsnips cook, strip the leaves from the thyme sprigs and set aside.
2
Remove bay leaf and purée mixture using an immersion blender or food processor. Season with salt and pepper.
3
Sprinkle the parsnip purée with the remaining 2 tbsp cheese and thyme leaves.
Tips
This recipe works great for large gatherings. Double the quantities for a crowd.
