| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Parsnips, peeled and sliced |
| about 1/3-inch | ||
| Hick | ||
| 1 | t | Salt |
| 2 | To 3 tablesp unsalted | |
| butter cut into bits | ||
| Salt and freshly ground | ||
| white pepper to | ||
| Aste |
INSTRUCTIONS
In a saucepan, combine the parsnips and salt and enough water to just coverthem. Bring to a boil and simmer for 20 to 30 minutes or until tender and two thirds of the water has evaporated. Using a food mill fitted with the fine blade or a food processor, puree the mixture and season with salt and freshly ground white pepper to taste. Set the pan over another containing simmering water, cover and let cook for 20 to 30 minutes more. (The parsnip puree improves in flavor with this additional cooking.) Yield: 4 to 6 servings Recipe By : COOKING LIVE SHOW #CL8726 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 1318.4mg
Potassium: 1031.1mg
Carbohydrates: 41.7g
Fiber: 11.2g
Sugar: 11.5g
Protein: 7g