Corn and Parsnip Puree - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
This Corn and Parsnip Puree recipe is a delicious, Coumadin-safe, gluten-free and low in sodium (salt) side dish.
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Ingredients
- 3 tsp. Olive oil (divided)
- 1 small White or yellow onions (diced)
- 12 ounces Parsnips, raw (peeled and diced)
- 2 cups Water
- 1/4 tsp. Salt
- 1/2 tsp. Dried marjoram
- 1 ounce Reduced fat cream cheese
- 2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (about 3 cups)
- 1 taste Black pepper
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