Roasted Parsnip Cream Sauce
Try this with Pork Chops or Chicken Cutlets.
- ½ lb parsnips peeled and cut into 1” pieces
- 1 large shallot thickly sliced crosswise
- 2 large cloves garlic smashed
- ⅓ cup olive oil
- ¾ cup sour cream see our anti-inflammatory recipe in Notes below
- 3 Tbsp fresh lemon juice
- ½ - ¾ cup hot water
- Salt and pepper as needed
Preheat oven to 425°F.
Toss the parsnips, shallot and garlic with the oil on a large, rimmed baking sheet. Spread the vegetables out in a single layer. Roast until the parsnips are tender and light brown in spots, about 20-25 minutes.
Scrape the vegetables and any juices into a blender or food processor. Add the sour cream, lemon juice and ½ cup hot water. Puree on high until smooth, about 1 minute. Add more hot water as needed to loosen the sauce. Season with salt and pepper if needed.
For our homemade sour cream recipe, click here!
Keyword Anti-Inflammatory, Sauce