Cuisine: Side Dish

Category: Side Dish

Servings: 6


2 pounds Parsnips
1/4 cup Warm heavy cream (or more) -- =OR=- Milk
5 tablespoon Butter (or more)
Grand Marnier
Freshly ground white pepper
1 tablespoon Minced fresh parsley


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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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