| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tvfn | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Parsnips, peeled and quartered crosswise |
| 1 | lg | Russet potato, (about 6 ounces) peeled and quartered |
| Salt and freshly ground black pepper to taste | ||
| 2 | oz | Unsalted room temperature butter, (1/2 stick) chopped |
| 1 | tb | Minced flatleaf parsley |
INSTRUCTIONS
Place the parsnips and potato in a medium pot and cover generously with cold salted water. Bring to a boil over medium-high heat. Reduce heat and simmer until very tender and almost falling apart, for about 20 minutes; drain. Set a large holed sieve over the same pot. Mash the vegetables through the sieve, using a large mallet and up/down motion. (This can be prepared ahead, covered and set aside at room temperature.) To serve, stir the puree over medium high heat using a wooden spatula until warm. Add the butter and stir until smooth. (This can be prepared 1 hour ahead and kept warm in a larger pan of gently simmering water (bain marie). Stir occasionally.) Mix in the parsley. Mound in a vegetable dish or spoon out onto 2 to 4 large plates with an entree. Serve immediately. Yield: 2 to 4 servings Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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