|Source||Submitted by Janet Hicks|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition! Pureed parsnips make a rich base for this mousse.
Trim ends and dark colored spots off parsnips. Boil or steam 15-20 minutes until you can easily pierce the larger pieces with a fork. Pour off cooking water and let parsnips cool.
When parsnips are cool, puree in a food processor. Next, add maple syrup, lemon extract, vinegar, and puree again. Pour into a large clean bowl and set aside.
In a separate bowl, whip the cream until stiff.
Fold the yogurt and cream into the parsnip mixture.