Simple pureed parsnips

Yield: 4 servings

Measure Ingredient
1½ pounds Parsnips; peeled cut into 2\" lengths halved and cored (if nec)
1½ tablespoon Butter; softened
\N \N Salt and pepper

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

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