| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Carrots, Peeled And Cut Into 3/4-Inch Pieces |
| 1 | lb | Parsnips, Peeled And Cut Into 3/4-Inch Pieces |
| Salt To Taste | ||
| 2 | tb | Heavy Cream |
| 2 | tb | Butter Or Margarine |
| 1 | tb | Bourbon |
| 1/2 | ts | Tabasco Pepper Sauce |
| Freshly Ground Nutmeg | ||
| Freshly Ground Black Pepper |
INSTRUCTIONS
The splash of bourbon along with the Tabasco sauce balances the sweetness of the parsnips to give this dish a wonderfully mellow flavor. In a 2-quart saucepan, cover the carrots and parsnips with cold water. Add salt and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender but not mushy, then drain. Puree the vegetables with the remaining ingredients on a food processor. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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