Parsnip Purée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 2 teaspoons freshly ground black pepper
- 1 tablespoon fine sea salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Carbohydrate 25 g(8%)
- Cholesterol 37 mg(12%)
- Fat 14 g(22%)
- Fiber 7 g(27%)
- Protein 2 g(4%)
- Saturated Fat 9 g(44%)
- Sodium 378 mg(16%)
- Calories 227
Preparation In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
Preparation In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
