| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Russet; (baking) potatoes |
| 1 1/2 |
lb |
Parsnips; peeled and cut into |
|
|
; 3/4-inch pieces |
| 1/2 |
|
Stick unsalted butter; or to taste, |
|
|
; softened (1/4 cup) |
|
|
Freshly ground white pepper to taste |
INSTRUCTIONS
In a large saucepan combine the potatoes, peeled and cut into 1 1/2-inch
pieces, and the parsnips with salted cold water to cover, bring the water
to a boil, and simmer the vegetables, covered, for 20 to 25 minutes, or
until they are very tender. Drain the vegetables, reserving 1 cup of the
cooking liquid, and force them through the medium disk of a food mill or a
ricer into a large bowl. Add the butter, stirring until it is melted, and
stir in the white pepper, salt to taste, and enough of the reserved cooking
liquid to achieve the desired consistency. The puree may be made 2 days in
advance, kept covered and chilled, and reheated.
Serves 8.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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