Parsnip Pear Puree

3 cups parsnips, peeled and rough chopped

1 cup Idaho potatoes, peeled and rough chopped

1 cup pears peeled, cored and chopped

3 cups heavy cream

Salt and pepper

Combine all ingredients in a medium sauce pot over low heat; cook until parsnips become tender. Strain and reserve the cooking liquid.

Add parsnips, potatoes and pears in a food processor and cover with half of the cooking liquid puree until smooth, using reserved liquid to adjust consistency season with salt and pepper.

Serves six.

Nutrition values per serving: 500 calories, 44g fat (27 g saturated), 26 g carbohydrates, 5 g fiber, 4 g protein, 165 mg cholesterol, 50 mg sodium.

Chef Jeremy Lycan, Niche Restaurant, Geneva