Carrot parsnip puree
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Carrot parsnip puree
  Purees    Vegetables    Carrots  
Last updated 6/12/2012 12:46:43 AM. Recipe ID 7122. Report a problem with this recipe.
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      Title: Carrot parsnip puree
 Categories: Vegetables
      Yield: 8 Servings
 
      1 lb Carrots, Peeled And Cut Into
           - 3/4-Inch Pieces
      1 lb Parsnips, Peeled And Cut
           - Into 3/4-Inch Pieces
           Salt To Taste
      2 tb Heavy Cream
      2 tb Butter Or Margarine
      1 tb Bourbon
    1/2 ts Tabasco Pepper Sauce
           Freshly Ground Nutmeg
           Freshly Ground Black Pepper
 
  The splash of bourbon along with the Tabasco sauce balances the
  sweetness of the parsnips to give this dish a wonderfully mellow
  flavor. In a 2-quart saucepan, cover the carrots and parsnips with
  cold water. Add salt and bring to a boil over medium-high heat.
  Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or
  until the vegetables are tender but not mushy, then drain. Puree the
  vegetables with the remaining ingredients on a food processor.
 




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Recipe ID 7122 (Apr 03, 2005)

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