Parsnip Puree Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
718
FAT
218%
CHOL
112%
SOD
7%

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Ingredients for 4 servings

Freshly ground black pepper

2 sprigs fresh thyme

2 cups heavy cream

4 ounces unsalted butter or extra-virgin olive oil

1 pound parsnips, peeled and sliced

1 head garlic, cut in 1/2 horizontally

Salt

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