Parsnip pure with orange
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Parsnips, sliced cut about 1/2\" thick |
| 1 | 2\" strip orange zest | |
| 1 | cup | Chicken stock |
| Juice of 1 orange | ||
| ¼ | teaspoon | Grated orange zest |
| 1 | tablespoon | 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