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Parsnip Puree

jat

By jat
in RecipeGullet

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jat

jat

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Posted

Parsnip Puree

This is a rustic dish in presentation. However the

cream cheese really transforms the taste, and it is

meltingly good.

Serves 4

1 lb. parsnips

4 ounces of cream cheese, softened

black pepper and salt

Peel the brown skin off the parsnip and trim the ends.

You will have a beautiful white flesh. Cut into one inch

pieces and place in a 2 quart saucepan and just cover with

water. Cook until very tender, approx. 15 min.

Drain water, and mash the parsnips with the cream cheese.

I used a potato masher and made sure there were no small

chunks remaining. Season with fresh pepper and salt.

Keywords: Side, Easy

( RG800 )

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