Simple pureed parsnips
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Parsnips; peeled cut into 2\" lengths halved and cored (if nec) |
| 1½ | tablespoon | Butter; softened |
| Salt and pepper | ||
Directions
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 ¼ 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