Name: Carrot Parsnip Puree
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

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Randy Smith

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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