| 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
A Message from our Provider:
“God is humble”