Maple'snips Mousse


SourceSubmitted by Janet Hicks
Prep time30 minutes
Cooking time30 minutes
Total time1 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.


1 pound
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.