Yield: 4 servings
|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|
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