Recipe - Parsnip Potato Puree

1 pound Parsnips, peeled and
quartered crosswise
1 lg Russet potato, (about 6
ounces) peeled and
quartered
Salt and freshly ground
black pepper to taste
2 ounce Unsalted room temperature
butter, (One half 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 mediumhigh 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

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97