Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 * Exported from MasterCook Mac * Pureed Parsnips Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 398 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds parsnips -- peeled 1/2 pound boiling potatoes -- peeled salt and freshly milled pepper 1/2 cup buttermilk or cream or cooking liquid -- as needed 4 tablespoons butter You can sharpen the flavor of this puree with buttermilk or soften it with cream. Vegans can use the rich-flavored cooking water for thinning and omit the butter. Chop the parsnips and potatoes into pieces, the potatoes about half the size of the parsnips. Put them in a saucepan with cold water to cover and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer until tender. Drain, reserving the liquid.Pass the vegetables through a food mill or beat by hand into a puree. Add enough buttermilk to make the mixture smooth and easy to work. Stir in butter, taste for salt, and season with pepper. Variation: Cook parsnips with other root vegetables, such as carrots, celery root, turnips, rutabagas, parsley root, a chopped leek or onions, then puree. Grated Swiss or Gruyere makes a good addition. - - - - - - - - - - - - - - - - - - Per serving: 183 Calories; 8g Fat (38% calories from fat); 3g Protein; 27g Carbohydrate; 21mg Cholesterol; 112mg Sodium Food Exchanges: 1/2 Starch/Bread; 3 1/2 Vegetable; 1 1/2 Fat _____ Quote Link to comment Share on other sites More sharing options...
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