JAMES BEARD'S PUREED PARSNIPS
"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
- Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
- Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
- Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.
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pratap basnet
[email protected]This is a really simple recipe, but it's packed with flavor. The parsnips are roasted until they're caramelized, then pureed with cream and butter. The result is a smooth and creamy puree that's perfect for serving as a side dish or as a soup.
Shanika Madushani
[email protected]This recipe is a great way to get your kids to eat their vegetables. The parsnips are roasted until they're caramelized, which makes them sweet and flavorful. The puree is also really smooth and creamy. My kids loved it!
Iminillumisbasement
[email protected]I love the addition of the sage in this recipe. It gives the parsnips a really nice flavor boost. The puree is also really creamy and smooth. I served it with roasted chicken and it was a hit.
Ivy Wanjugu Githinji
[email protected]This recipe is a great way to use up leftover parsnips. The parsnips are roasted until they're tender, then pureed with milk and cream. The result is a creamy and flavorful puree that's perfect for serving as a side dish or as a soup.
Jenalyn Cual
[email protected]This is a great recipe for a quick and easy side dish. The parsnips are simply roasted with olive oil and salt, then pureed with a little butter. The result is a creamy and flavorful puree that's perfect for serving with roasted chicken or fish.
georges kassis
[email protected]I love the combination of parsnips and sage. This recipe is a great way to showcase these two flavors. The parsnips are roasted until they're tender, then pureed with sage, butter, and cream. The result is a creamy and flavorful puree that's perfect
Felipe Velez
[email protected]This is a really simple recipe, but it's packed with flavor. The parsnips are roasted until they're caramelized, then pureed with cream and butter. The result is a smooth and creamy puree that's perfect for serving as a side dish or as a spread for c
Ahmad aalli
[email protected]This recipe is a great way to use up leftover parsnips. It's also a delicious and healthy side dish that's perfect for any occasion. I love the addition of the sage and lemon, which gives the dish a really nice flavor boost. Will definitely make this
Zain Shakir
[email protected]I've made this recipe several times and it's always a hit. The pureed parsnips are so creamy and smooth, and the sage and lemon give it a really nice flavor. I like to serve it as a side dish with roasted chicken or fish. Definitely a keeper!
Sahir Prince
[email protected]I'm a big fan of parsnips, and this recipe is one of my favorites. The pureed parsnips are so creamy and flavorful, and the sage and lemon add a really nice touch. I like to serve it as a side dish with roasted chicken or pork. Will definitely make t
Bogdan Girbita
[email protected]This pureed parsnips recipe is a great way to get your kids to eat their vegetables. It's sweet and creamy, and the sage and lemon add a nice touch of flavor. I served it with roasted chicken and everyone loved it, even my picky toddler. Will definit
AwadShah Official
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The pureed parsnips are so creamy and flavorful, and the sage and lemon add a really nice touch. I served it as a side dish with grilled salmon and it was a hit. Will de
Huwane Braham
[email protected]This pureed parsnips recipe is a great way to use up leftover parsnips. It's also a delicious and healthy side dish that's perfect for any occasion. I love the addition of the sage and lemon, which gives the dish a really nice flavor boost. I'll defi
Joy Mahanta
[email protected]I'm not a huge fan of parsnips, but I decided to give this recipe a try and I'm so glad I did! The pureed parsnips are creamy and smooth, with a subtle sweetness that's perfectly balanced by the sage and lemon. I served it as a side dish with roasted
yodanca merilus
[email protected]Wow! This pureed parsnips recipe is a game-changer. It was surprisingly easy to make, but the flavors are incredibly complex and elegant. The parsnips have a naturally sweet and nutty flavor that pairs perfectly with the earthy sage and tangy lemon.