JAMES BEARD'S PUREED PARSNIPS
"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
- Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
- Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
- Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.
JAMES BEARD'S PUREED PARSNIPS
Provided by Moira Hodgson
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
- Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
- Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 313 milligrams, Sugar 9 grams, TransFat 1 gram
PUREED PARSNIPS WITH HORSERADISH
Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites.
Provided by Gaia22
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
- Drain the water.
- Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
- Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
- In a small bowl, mix the breadcrumbs, salt, and pepper together.
- Sprinkle the breadcrumb mixture over the top of the puree.
- Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.
Nutrition Facts : Calories 200.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 37.4, Sodium 328.7, Carbohydrate 22.9, Fiber 5.7, Sugar 5.8, Protein 2.6
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