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Our Version Of Julia Child’s Parsnip Puree

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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)
----------------------------------------------
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


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