Maple'snips Mousse

Submitted by Janet Hicks

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.

Prep Time

30 minutes

Cook Time

30 minutes


6 Servings


1 pound parsnip
1⁄2 cup maple syrup
1⁄2 teaspoon lemon extract
2 teaspoons apple cider vinegar
1 cup yogurt, lemon non-fat
1⁄2 cup heavy cream


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.