Parsnip puree

Yield: 1 servings

Measure Ingredient
1 pounds Parsnips; sliced
½ pounds Carrots; sliced
2 teaspoons Chopped fresh basil
½ \N Stick unsalted butter; (1/4 cup)
⅔ cup Heavy cream
1 dash Dry mustard
1 pinch Sugar
1 pinch Freshly grated nutmeg
\N \N Salt and freshly ground white pepper to
\N \N Taste

In steamer, steam parsnips and carrots over boiling water until softened.

Drain cooked parsnips and carrots and transfer to mixing bowl. Add basil, butter, cream, mustard, sugar, nutmeg and salt and pepper. Beat with electric mixer until smooth. Serve as you would mashed potatoes.

Approximately 5 minutes.

Per serving (excluding unknown items): 926 Calories; 60g Fat (56% calories from fat); 10g Protein; 95g Carbohydrate; 218mg Cholesterol; 169mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2089 Converted by MM_Buster v2.0l.

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