| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Parsnips |
|
|
Salt |
| 1/4 |
c |
Warm heavy cream (or more) =OR=- Milk |
| 5 |
tb |
Butter (or more) |
|
|
Grand Marnier |
|
|
Freshly ground white pepper |
| 1 |
tb |
Minced fresh parsley |
INSTRUCTIONS
PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place parsnips in a medium- size
saucepan. Cover with water, add a pinch of salt and bring to a boil. Cover,
reduce heat to medium and cook about 35 minutes or until the parsnips are
very tender when pierced with a sharp knife. Drain thoroughly and puree (in
a food processor or through a food mill) until very smooth. May be finished
up to this point, cooled, then refrigerated and reheated about 30 minutes
before serving. Just before serving, add the warm cream and the butter, 1
tablespoon at a time. Beat well. Add Grand Marnier to taste and season with
salt and freshly ground white pepper. Sprinkle the parsley over.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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