Recipe By : Chef Du Jour Michel Richard Show #DJ9353
Serving Size : 2 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Parsnips -- peeled and
- quartered crosswise
1 lg Russet potato (6 oz) --
- peeled and quartered
Salt -- to taste
Freshly ground black pepper --
- to taste
1/4 c Unsalted butter -- chopped,
- room temperature
1 tb Flatleaf parsley -- minced
Place the parsnips and potato in a medium pot and cover generously
with cold salted water. Bring to a boil over medium-high heat. Reduce
heat and simmer until very tender and almost falling apart, for about
20 minutes; drain. Set a large holed sieve over the same pot. Mash
the vegetables through the sieve, using a large mallet and up/down
motion. (This can be prepared ahead, covered and set aside at room
temperature.)
To serve, stir the puree over medium high heat using a wooden spatula
until warm. Add the butter and stir until smooth. (This can be
prepared 1 hour ahead and kept warm in a larger pan of gently
simmering water (bain marie). Stir occasionally.) Mix in the parsley.
Mound in a vegetable dish or spoon out onto 2 to 4 large plates with
an entree. Serve immediately.
