2 to 3 Parsnips, diced
1 Fennel bulb, stalks trimmed flush with bulb and bulb diced
2 to 3 Cloves fresh garlic, diced
1 Tablespoon extra-virgin olive oil
2 to 3 Sprigs fresh flat-leaf parsley, finely minced
Place the parsnips, fennel and garlic in a saucepan with water to just cover. Cover and bring to a boil. Add a generous pinch of salt, re-cover and reduce the heat to low. Cook until the vegetables are very tender, 15 to 20 minutes. Drain the vegetables well and transfer to a food processor. Add the olive oil and salt to taste and puree until smooth. transfer to a small bowl and fold in the parsley. Serve warm, as a side dish or a spread for toasted bread.
–Oh did I ever spread this on toast mmm
This recipe is printed with permission from Christina Pirello