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Parsnip Puree




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




2 lb parsnips, peeled and sliced about 1/3-inch thick
1 ts salt
2 to 3 tablesp cf butter sub (ghee) -- cut into bits
Salt and freshly ground white pepper -- to taste


Recipe



In a saucepan, combine the parsnips and salt and enough water to just coverthem. Bring to a boil and simmer for 20 to 30 minutes or until tender and two thirds of the water has evaporated. Using a food mill fitted with the fine blade or a food processor, puree the mixture and season with salt and freshly ground white pepper to taste. Set the pan over another containing simmering water, cover and let cook for 20 to 30 minutes more. (The parsnip puree improves in flavor with this additional cooking.)

Yield: 4 to 6 servings