PARSNIP, PEAR, AND POTATO PUREE
Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
- In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.
PARSNIP AND PEAR PUREE
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
- Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
- Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
- Transfer puree to a large bowl; stir in butter and chives. Season with salt.
CELERY ROOT AND PARSNIP PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.
PEAR PARSNIP PURéE
Goes well with any meat or roasted fish but if you don't have fresh, ripe pears don't make this dish, canned pears just will not do it justice.
Provided by annconnolly
Categories Pears
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsnips in a medium pot, add the milk, salt, and pepper, bring to a boil, then simmer for 20 minutes, or until the parsnips are tender.
- Remove the parsnips from the milk and set aside.
- Transfer the pears to a small roasting pan. Add half the diced butter, sprinkle with salt and pepper, and drizzle the honey on top.
- Add the water to the pears, and bake for 20 to 25 minutes, or until the pears are fully cooked and very tender and most of the liquid has evaporated.
- Add the pears and any remaining liquid to the parsnips, and purée the mixture with a hand blender, a food processor, or a ricer. If the mixture seems too thick, add a little of the hot milk mixture.
- Add the remaining butter, and adjust seasoning.
Nutrition Facts : Calories 415.9, Fat 16.7, SaturatedFat 10.2, Cholesterol 47.6, Sodium 180.5, Carbohydrate 65.2, Fiber 13.7, Sugar 27.3, Protein 6.8
PARSNIP PURéE
Provided by Traci Des Jardins
Categories Blender Food Processor Vegetable Side Thanksgiving Dinner Root Vegetable Parsnip Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
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