Categories: Dressing/Sauces

Ingredients

• 1/2 lb. parsnips, peeled and cut into 1-inch pieces
• 1 large shallot, thickly sliced crosswise
• 2 large garlic cloves, smashed
• 1/3 cup olive oil
• 3/4 cup sour cream
• 3 tbsp. fresh lemon juice
• 1/2 to 3/4 cup hot water

Directions

1. Preheat oven to 425. On a large rimmed baking sheet, toss the parsnips, shallot and garlic with the oil; season with salt and pepper. Spread the vegetables out in a single layer. Roast until the parsnips are tender and light brown in spots, 20-25 minutes. Scrape the vegetables and any juices into a blender. Add the sour cream, lemon juice, and 1/2 cup hot water. Puree on high until smooth, about 1 minute. Add more hot water as needed to loosen the sauce; season.

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