James Beard's Pureed Parsnips
Published November 21, 1992
- Total Time
- 45 minutes
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Ingredients
3 pounds parsnips, cooked
1 teaspoon salt
1 teaspoon sugar
½ to ¾ cup butter (1 to 1 ½ sticks), melted
3 to 4 tablespoons heavy cream
¼ cup Madeira, or to taste
Additional butter
2 tablespoons bread crumbs or finely chopped nuts for topping
Nutritional analysis per serving (6 to 8 servings)
33 grams carbs; 51 milligrams cholesterol; 310 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 19 grams fat; 8 grams fiber; 325 milligrams sodium; 3 grams protein; 9 grams sugar
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.
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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