James Beard's Pureed Parsnips
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3pounds parsnips, cooked
- 1teaspoon salt
- 1teaspoon sugar
- ½ to ¾cup butter (1 to 1½ sticks), melted
- 3 to 4tablespoons heavy cream
- ¼cup Madeira, or to taste
- Additional butter
- 2tablespoons bread crumbs or finely chopped nuts for topping
Nutritional analysis per serving (8 servings)
310 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 3 grams protein; 325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
- Step 2
Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
- Step 3
Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.
- Look out for big-shouldered parsnips. They have a woody core that sometimes needs paring down or cutting out entirely if it is pithy. Parsnips are wonderful keepers, up to a month if left unwashed in a perforated bag in the crisper.
Private Notes