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CATEGORY CUISINE TAG YIELD
Vegetables Potatoes, Side dish, Vegetables 8 Servings

INGREDIENTS

1 Pumpkin, smallfor pies
8 "
1 lb Potatoes, baking
To 9" in diameter
8 T Butter, unsalted 1 stick
OR
Salt to taste
Extra virgin olive oil OR
Fresh ground pepper to
Taste
Cooking liquid or vegetable
1/4 c Maple sugar OR
Stock
1/4 c Light brown sugar
1/2 t Nutmeg, ground optional
3 lb Parsnips, fresh
1/2 c Chives, freshsnipped
Option

INSTRUCTIONS

Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the
seeds and coarse inner fibers.Season cavity with salt,pepper and  maple
sugar.. Place pumpkin upright in oven proof baking dish with  top next
to it.Bake until tender yet firm enough to support a  filling,about 45
minutes.Remove from oven and keep warm...  Meanwhile,peel parsnips,and
potatoes;cut into 2" dice.Place in large  pot and cover with cold
water,about 1" over their volume.Bring water  to simmer over medium
high heat.. Season with salt to taste.Cook  roots until very
tender,about 25 minutes. Turn off heat;allow roots  to sit in water for
about 5 minutes.Transfer roots to colander and  drain.Transfer to food
processor.Add butter.. Season with salt and  pepper to taste.Puree
until smooth,but do not overwork.Taste to  insure puree is properly
seasoned;add nutmeg if desired.Fold in  chives.Keep warm... To serve;
reheat pumpkin shell if necessary in  oven.PLace shell on serving
platter.Fill pumpkin with hot root  puree.Replace top; be careful
because it may have shrunk.To  serve,spoon out the puree,scooping a
little of the baked pumpkin to  compliment..Makes 8 servings....
Recipe By     :  From:                                 Date: 05/30
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 659
Calories From Fat: 376
Total Fat: 42g
Cholesterol: 110mg
Sodium: 228.8mg
Potassium: 1053.9mg
Carbohydrates: 47.5g
Fiber: 9.6g
Sugar: 8.7g
Protein: 24g


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