Parsnip Puree

4 pounds parsnips, peeled and cut in 1/3-inch pieces

1/2 cup half-and-half or cream

1 – 1 1/2 cups lower sodium chicken stock

1 teaspoon salt

½ teaspoon pepper

2 tablespoons exta virgin olive oil

8 large sage leaves, plus several smaller ones for garnish

4 cups thinly sliced onion

1. Bring a large pot of water to a boil. Add the parsnips and cook until very tender, about 17 minutes. Drain, transfer to a food processor and puree until nearly smooth.

2. Combine the cream, 1 cup of the chicken stock, salt and pepper. Add to the parsnips with the machine running; combine until smooth. If the parsnips seem too thick, add chicken  broth 1-2 tablespoons at a time until the puree is light and fluffy but thick enough to hold its shape.

3. Heat the oil in a large nonstick skillet over medium high. Add the sage leaves one at a time: cook 20-30seconds, or until bright green and crisped on the underside; turn and cook another 20 seconds until crisp. Transfer with tongs to a plate lined with paper towel.

3. Add the onions to the skillet and reduce the heat to medium. Cook, stirring occasionally, until the onions are very soft and golden brown, about 25 minutes. Set aside a tablespoon or two for garnish; add the rest tothe parsnip. Crumble the large sage leaves; add to the parsnip and stir well.

May be made up to two days ahead. To reheat, transfer to a baking dish coated with cooking spray; cover loosely with foil and place in the oven until heated through.

4. To serve, taste and add salt and pepper if needed. Top the heated parsnips with the remaining caramelized onion and the reserved whole sage leaves.

Makes 12 servings

Nutritional analysis per serving: 164 calories, 4 g fat, 1 g saturated fat, 221 mg sodium