Recipe - Our Version Of Julia Childs Parsnip Puree

2 pound Parsnips, peeled and cut or sliced up ;
about 1/3inch
Hick
1 teaspoon Salt
2 To 3 tablesp unsalted
butter; cut into bits
Salt and freshly ground
white pepper; to
Aste

In a saucepan, combine the parsnips and salt and enough water to just
coverthem. Bring to a boil and simmer for 20 to 30 minutes or until tender
and two thirds of the water has evaporated. Using a food mill fitted with
the fine blade or a food processor, puree the mixture and season with salt
and freshly ground white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20 to 30 minutes more.
(The parsnip puree improves in flavor with this additional cooking.)

Yield: 4 to 6 servings
Recipe By : COOKING LIVE SHOW #CL8726

Posted to MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net