Maple'snips Mousse
Summary
| Yield | |
|---|---|
| Source | Submitted by Janet Hicks |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
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
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 creamInstructions
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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