*  Exported from  MasterCook  *

                           Parsnip Potato Puree

Recipe By     : Chef Du Jour Michel Richard Show #DJ9353
Serving Size  : 2    Preparation Time :0:00
Categories    : Tvfn

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Parsnips -- peeled and
                        - quartered crosswise
   1      lg            Russet potato (6 oz) --
                        - peeled and quartered
                        Salt -- to taste
                        Freshly ground black pepper --
                        - to taste
     1/4  c             Unsalted butter -- chopped,
                        - room temperature
   1      tb            Flatleaf parsley -- minced

Place the parsnips and potato in a medium pot and cover generously
with cold salted water. Bring to a boil over medium-high 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 Servings


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