French in a Flash: Parsnip Purée with Olive Oil and Sage Recipe

This is the perfect Thanksgiving side dish. It accommodates vegans, lactose-intolerants, food combination dieters, and people who like delicious things. I find that every Thanksgiving, the volume of dishes I try to create always leads to a cramped, hectic kitchen. So, this year, with this recipe and my recipe for Cranberry Chutney, I am making only simple, honest, delicious food that will not overwhelm me. This recipe has three ingredients, plus salt and pepper, and is nothing more than heating and blending. The result is something sweet from parsnips, and intensely savory from sage and olive oil. It's a creative, healthful alternative to the standard mashed potato, and it's a crowd pleaser. I'm making it this year, and I hope you will too!

Note: To fry sage leaves, heat 1/4 cup olive oil in small saucepan to 325°F. Drop sage leaves in three at a time and cook, agitating occasionally until crisp, 45 seconds to 1 minute 15 seconds. Drain on paper towels and season with salt.