Parsnip Pure With Orange Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Parsnips, sliced cut about 1/2" thick
1: 2" strip orange zest,
1 cup: Chicken stock,
Juice of 1 orange,
1/4 tsp: Grated orange zest,
1 tbsp: Butter cut into bits,
Salt and pepper to taste,
Directions:
Combine parsnips, orange zest, and stock in a 10-inch skillet. Bring
to a boil over high heat, lower the heat to a simmer, and cover the
pan. Cook for about hour, until the parsnips are soft. Discard the
orange zest.
Pass the parsnips and what is left of the cooking liquid through a
food mill or pure them in a food processor. Stir in the orange juice,
grated zest, butter, salt and pepper and serve.
Note: This can be made a few days ahead. Either reheat it gently on
top of the stove, stirring often, or put the pure in an ovenproof
casserole and reheat, covered, in a 375F oven. You can also leave the
casserole uncovered and top it with buttered crumbs if you like.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 42
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp
to a boil over high heat, lower the heat to a simmer, and cover the
pan. Cook for about hour, until the parsnips are soft. Discard the
orange zest.
Pass the parsnips and what is left of the cooking liquid through a
food mill or pure them in a food processor. Stir in the orange juice,
grated zest, butter, salt and pepper and serve.
Note: This can be made a few days ahead. Either reheat it gently on
top of the stove, stirring often, or put the pure in an ovenproof
casserole and reheat, covered, in a 375F oven. You can also leave the
casserole uncovered and top it with buttered crumbs if you like.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 42
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp
Tags
Vegetables