'Snips 'n Sprouts

I was at a birthday a while back when a friend told me her husband makes baby food for their little one.

Already impressed he told me to try this combination (parsnips and brussels sprouts)
 and completely won me over.

Actually, I believe he said that it might not smell that great but that their little girl loves it.

Brussels sprouts, like broccoli, can smell a little odd while cooking.

The flavor is fantastic and I love the way you can vary the texture so much.

I'm a huge fan of parsnips, so if you haven't tried them go for it!

'Snips 'n' Sprouts
1 large parsnip (or several small), peeled and sliced into coins (about 2 cups)
2 cups brussels sprouts, stem removed (along with any outer leaves that might fall off) and cut in half for small ones or quartered for large one

Steam them all together, over an inch of water, until they are fork tender.
Place the parsnips and brussels sprouts in a food processor, reserving liquid.

Pulse for a chunky texture or add some of the cooking liquid and puree until completely smooth
or just mix the two together.

Enjoy!



*Variations
-Add a bit of coriander, cardamom, white or black pepper or nutmeg
-Include carrots, potato, artichoke hearts, winter or summer squash or turnips
-Try this with apple, pear or persimmon

*Storage
Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits
Parsnips are rich in vitamins A, C & E, fiber, folate, manganese, copper, potassium and magnesium.

Brussels Sprouts are packed with antioxidants, vitamins K, C and A, folate, manganese,
fiber and potassium.

How do you eat your brussels sprouts?

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