Roasted Parsnip Cream Sauce

Name: Roasted Parsnip Cream Sauce
Ingredients: ½ lb parsnips (peeled and cut into 1” pieces); 1 large shallot (thickly sliced crosswise); 2 large cloves garlic (smashed); ⅓ cup olive oil; ¾ cup sour cream (see our anti-inflammatory recipe in Notes below); 3 Tbsp fresh lemon juice; ½ - ¾ cup hot water; Salt and pepper (as needed)

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Servings: 2

Author : annbrown

anti inflammatory sauce

Ingredients

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½ lb parsnips (peeled and cut into 1” pieces)1 large shallot (thickly sliced crosswise)2 large cloves garlic (smashed)⅓ cup olive oil¾ cup sour cream (see our anti-inflammatory recipe in Notes below)3 Tbsp fresh lemon juice½ - ¾ cup hot waterSalt and pepper (as needed)

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Instructions

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Step 1

Preheat oven to 425°F.

Step 2

Toss the parsnips, shallot and garlic with the oil on a large, rimmed baking sheet. Spread the vegetables out in a single layer. Roast until the parsnips are tender and light brown in spots, about 20-25 minutes.

Step 3

Scrape the vegetables and any juices into a blender or food processor. Add the sour cream, lemon juice and ½ cup hot water. Puree on high until smooth, about 1 minute. Add more hot water as needed to loosen the sauce. Season with salt and pepper if needed.