Maple’snips Mousse
Description
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.
Ingredients
| 1 | Pound | parsnips (use local! and no need to peel them) |
| 1⁄2 | Cup | maple syrup (local!) |
| 1⁄2 | Teaspoon | lemon extract |
| 2 | Teaspoon | vinegar, apple cider (local!) |
| 1 | Cup | yogurt, lemon non-fat (local from Butterworks Farm!) |
| 1⁄2 | Cup | cream (local!) |
Instructions
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.
Serve chilled.
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