- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 lb
- parsnips, peeled, chopped in chunks
- 500 g
- 1/4 lb
- yellow-flesh potatoes, peeled, chopped in chunks
- 125 g
- 2 cloves
- garlic
- 1/4 cup
- 10% half & half cream (or milk)
- 60 mL
- 1/2 tsp
- salt
- 2 mL
- 1 bunch
-
Swiss chard, stems separated from leaves and finely sliced,
leaves coarsely chopped
- 1 lb
- fresh trout fillets (cook in 2 Seafood Steamer bags with Dill-Lemon Butter Pucks according to package directions)
- 500 g
Method
Step 1
Add parsnips, potato and garlic cloves to medium saucepan of boiling salted water. Cook for 15 to 20 min. or until fork tender. Drain well. Transfer back to saucepan. Add cream and salt. Mash until smooth.
Step 2
Meanwhile, place Swiss chard stems and leaves in saucepan with approx.1 in. (2.5 cm) boiling water. Cover and steam until wilted, 1 to 2 min.
Step 3
Divide puree onto 4 plates. Top with steamed Swiss chard and cooked trout. Drizzle any remaining butter from steamer bags over top.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 340
- Fat:
- 15 g
- Saturated Fat:
- 6 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Sugar:
- 5 g
- Cholesterol:
- 85 mg
- Protein:
- 26 g
- Sodium:
- 420 mg
