Simple Pureed Parsnips Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Parsnips, peeled
1 1/2 tbsp: Butter, softened
-cut into 2" lengths,
Salt and pepper,
-halved and cored, if nec
Directions:
1. Place parsnips in steamer basket in large saucepan with 1 inch of
water. Bring water to boil; cover and steam over high heat until
parsnips can be easily pierced with a thin-bladed knife, about 10
minutes. Reserve cooking liquid.
2. Transfer mixture to food processor fitted with steel blade or to a
food mill. Puree, adding reserved cooking liquid (about 1/4 cup) to
achieve desired consistency. Return puree to skillet and reheat,
stirring in butter. Season to taste with salt and pepper.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp
water. Bring water to boil; cover and steam over high heat until
parsnips can be easily pierced with a thin-bladed knife, about 10
minutes. Reserve cooking liquid.
2. Transfer mixture to food processor fitted with steel blade or to a
food mill. Puree, adding reserved cooking liquid (about 1/4 cup) to
achieve desired consistency. Return puree to skillet and reheat,
stirring in butter. Season to taste with salt and pepper.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp
Tags
Vegetable