Parsnip potato puree

Yield: 1 Servings

Measure Ingredient
1 pounds Parsnips, peeled and quartered crosswise
1 large Russet potato, (about 6 ounces) peeled and quartered
\N \N Salt and freshly ground black pepper to taste
2 ounces Unsalted room temperature butter, (1/2 stick) chopped
1 tablespoon Minced flatleaf parsley

Place the parsnips and potato in a medium pot and cover generously with cold salted water. Bring to a boil over medium-high heat. Reduce heat and simmer until very tender and almost falling apart, for about 20 minutes; drain. Set a large holed sieve over the same pot. Mash the vegetables through the sieve, using a large mallet and up/down motion. (This can be prepared ahead, covered and set aside at room temperature.) To serve, stir the puree over medium high heat using a wooden spatula until warm. Add the butter and stir until smooth. (This can be prepared 1 hour ahead and kept warm in a larger pan of gently simmering water (bain marie). Stir occasionally.) Mix in the parsley. Mound in a vegetable dish or spoon out onto 2 to 4 large plates with an entree. Serve immediately. Yield: 2 to 4 servings

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

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