Carrot Parsnip Puree Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, Peeled And Cut Into 3/4-Inch Pieces
1 lbs: Parsnips, Peeled And Cut Into 3/4-Inch Pieces
Salt To Taste,
2 tbsp: Heavy Cream,
2 tbsp: Butter Or Margarine,
1 tbsp: Bourbon,
1/2 tsp: Tabasco Pepper Sauce,
Freshly Ground Nutmeg,
Freshly Ground Black Pepper,
Directions:
The splash of bourbon along with the Tabasco sauce balances the
sweetness of the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and parsnips with
cold water. Add salt and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or
until the vegetables are tender but not mushy, then drain. Puree the
vegetables with the remaining ingredients on a food processor.
Source from luhu.jp
sweetness of the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and parsnips with
cold water. Add salt and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or
until the vegetables are tender but not mushy, then drain. Puree the
vegetables with the remaining ingredients on a food processor.
Source from luhu.jp
Tags
Vegetables