Parsley Root Purée from JKG Farms

Serves 6

2 pounds parsley root, peeled and thinly sliced crosswise
3 cloves garlic, peeled
1 large red apple, peeled and thickly sliced
3 tbsp rice
3/4 tsp salt
1/2 cup low-fat (1%) milk
2 tbsp unsalted butter, at room temperature

In large saucepan, combine parsley root, garlic, apple, rice, 3/4 tsp of salt, and 4 cups of cold water, 2 tbsp unsalted butter, at room temperature. Bring to a boil over medium heat. Reduce to a simmer, partially cover, and cook 25 minutes or until parsley root is tender. Drain. Transfer solids to food processor. Add milk and remaining 1/2 tsp salt and process until smooth. Add butter and process until well incorporated.

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