Monday, June 15, 2009

Recipe :: Parsnip Puree

All Photography by Karen Mordechai

Casey's Tip: You can cook the parsnips in vegetable stock if you like. You can also make this puree with carrots. So good!

Parsnip Puree

8 parsnips peeled and cut into large chunks

1 qt. chicken stock

½ c cream

salt and pepper

Bring chicken stock to a boil and throw in the parsnips. Boil for 15 minutes or until parsnips are super soft. Drain and put in a food processor with cream, salt and pepper. Puree until smooth and silky.

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