DIP - Kabocha Parsnip Purée

By Aemelia

Ingredients

• Kabocha Parsnip Purée:
• 1/4 small kabocha, peeled and cubed (approx 2 cups)
• 2 parsnips, peeled and cubed (approx 2 cups)
• 3 cups Avalon milk
• 2 garlic cloves
• 1 bay leaf
• 1 tbs butter
• sea salt to taste
• 1 red onion, 1/2 inch slices

Preparation

Step 1

Bring 3 cups of milk to a simmer, add all the ingredients except the butter. Season with salt. Simmer with the lid slightly ajar until the vegetables are very tender, stirring occasionally to prevent sticking (15-20 minutes). Add more milk if the liquid is absorbed too quickly.

Remove the bay leaf and blend the mixture until smooth. Stir in the butter and check for seasoning. Keep warm.