Recipe - Pumpkin With Parsnips And Potatoes

I.E.S.JJGF65A
PHILLY INQUIRER
1 Pumpkin; small,for pies
8 "
1 pound Potatoes baking
To 9" in diameter
8 tablespoon Butter; unsalted 1 stick
OR
Salt to taste
Extra virgin olive oil OR
Fresh ground pepper to
Taste
Cooking liquid or vegetable
One fourth cup Maple sugar OR
Stock
One fourth cup Light brown sugar
One half teaspoon Nutmeg; ground optional
3 pound Parsnips fresh
One half cup Chives; fresh,snipped
Option

Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the seeds and
coarse inner fibers.Season cavity with salt,pepper and maple sugar.. Place
pumpkin upright in oven proof baking dish with top next to it.Bake until
tender yet firm enough to support a filling,about 45 minutes.Remove from
oven and keep warm... Meanwhile,peel parsnips,and potatoes;cut into 2"
dice.Place in large pot and cover with cold water,about 1" over their
volume.Bring water to simmer over medium high heat.. Season with salt to
taste.Cook roots until very tender,about 25 minutes. Turn off heat;allow
roots to sit in water for about 5 minutes.Transfer roots to colander and
drain.Transfer to food processor.Add butter.. Season with salt and pepper
to taste.Puree until smooth,but do not overwork.Taste to insure puree is
properly seasoned;add nutmeg if desired.Fold in chives.Keep warm... To
serve; reheat pumpkin shell if necessary in oven.PLace shell on serving
platter.Fill pumpkin with hot root puree.Replace top; be careful because it
may have shrunk.To serve,spoon out the puree,scooping a little of the baked
pumpkin to compliment..Makes 8 servings....

Recipe By :

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip