Title: Parsnip Potato Puree
Categories: Vegetable
Yield: 1 Servings

1	lb	Parsnips -- peeled and
		Quartered crosswise
1	lg	Russet potato -- (about 6
		Ounces)
		Peeled and quartered
		Salt and freshly ground
		Black pepper to
		Taste
2	oz	Unsalted room temperature
		Butter -- (1/2 stick)
		Chopped
1	tb	Minced flatleaf parsley

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 to 4 servings

Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353

From: "Ed Bauman" Date: 31 May 97 Mastercook Recipes (Mailing List) Ä

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