Parsnip Potato Puree

* Exported from MasterCook *

Parsnip Potato Puree

Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound parsnips -- peeled and
quartered crosswise
1 Large russet potato -- (about 6 ounces)
peeled and quartered
Salt and freshly ground black pepper to
taste
2 Ounces unsalted room temperature butter -- (1/2 stick)
chopped
1 Tablespoon minced flatleaf parsley

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.
Yield: 2 to 4 servings


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