Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
