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I am a Type A endomorph. I struggle with weight. This is my Journey

Monday, February 3, 2020

Whipped Parsnips with Roasted Garlic - 6 WBMO

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Whipped Parsnips with Roasted Garlic
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From member Makeover Specialist

  • 1 medium head of garlic
  • 1 lb parsnips, peeled, coarsely chopped (about 3 cups)
  • 1/4 teaspoon nutmeg
  • pepper, to taste
  • chopped chives, to taste


Preheat oven to 350 degrees. Cut ¼ inch off top of garlic head. Discard top and wrap head in foil. Place on rack in oven. Roast garlic until tender, about 1 hour. Cool. Press garlic to release from skin into a small bowl and mash.

Cook parsnips in boiling water until very tender, about 25 minutes. Drain well, reserving 1 cup of cooking liquid in another container. Return parsnips to pot. Add nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, adding enough reserved cooking liquid to mixture to thin to desired consistency. Season to taste with pepper and chives.


Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A

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