Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Parsnips; peeled 1 1/2 tb Butter; softened
-cut into 2" lengths Salt and pepper
-halved and cored (if nec)

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.

Cook's Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94

Browse by categories