Parsnip puree with grand marnier
Last updated 6/12/2012 12:47:47 AM. Recipe ID 8636. Report a problem with this recipe.
Title: Parsnip puree with grand marnier
Yield: 6 Servings
2 lb Parsnips
1/4 c Warm heavy cream (or more)
5 tb Butter (or more)
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.
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