White bean and parsnip puree

Ingredients for 2 servings:

• 500 g beans, white, cooked or from the can
• salt water
• 250 g parsnip(s)
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp oil
• some milk or cream
• salt and pepper
• some broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

delicious, low-carbohydrate side dish

Peel the parsnips and cut into large pieces. Boil in lightly salted water for 20 minutes. Peel and finely chop the garlic and onion. Heat the oil in a medium-sized saucepan and sauté the onion and garlic. Wash and drain the white beans. Add the beans and parsnips to the pan and heat briefly. Season with salt and pepper. Then purée the mixture in the pan with a hand blender. Add milk (or cream) if desired and stir until the desired consistency is reached; I use about 150 ml. Season to taste with stock, salt, and pepper. Goes well with meat and sauce, and basically with anything that goes well with mashed potatoes. The mash is, of course, vegan without the milk or with soy milk.