Title: Carrot Parsnip Puree
Categories: Vegetable
Yield: 8 Servings
| 1 | lb | Carrots, Peeled And Cut Into 3/4-Inch Pieces |
| 1 | lb | Parsnips, Peeled And Cut Into 3/4-Inch Pieces |
| | | Salt To Taste |
| 2 | tb | Heavy Cream |
| 2 | tb | Butter Or Margarine |
| 1 | tb | Bourbon |
| 1/2 | ts | Tabasco Pepper Sauce |
| | | Freshly Ground Nutmeg |
| | | Freshly Ground Black Pepper |
The splash of bourbon along with the Tabasco sauce balances the sweetness
of the parsnips to give this dish a wonderfully mellow flavor. In a 2-quart
saucepan, cover the carrots and parsnips with cold water. Add salt and
bring to a boil over medium-high heat. Reduce the heat to low, cover, and
simmer for 20 to 25 minutes, or until the vegetables are tender but not
mushy, then drain. Puree the vegetables with the remaining ingredients on
a food processor.