Title: Parsnip puree with grand marnier
 Categories: Vegetables
      Yield: 6 Servings
 
      2 lb Parsnips
           Salt
    1/4 c  Warm heavy cream (or more)
           -=OR=- Milk
      5 tb Butter (or more)
           Grand Marnier
           Freshly ground white pepper
      1 tb 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.