RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6658
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| Recipe Name: |
Parsnip Puree - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Quart
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
In a medium saucepan, combine all ingredients and bring to a simmer. Add water if parsnips aren't completely covered.
Simmer gently (taking care not to allow cream to boil over) until parsnips are completely soft and tender, roughly 20 minutes.
In a blender, puree parsnips with enough cream to achieve a puree with a velvet consistency. Start with the blender on low speed, then increase gradually to high. If you start on high, you run the risk of burning yourself or doing an impromptu redecoration of your kitchen! Add more liquid as needed to achieve the desired consistency. It should be free of all lumps at the end.
Taste and adjust seasoning with kosher salt. Taste again and repeat process as necessary. |
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| Nutrition per Serving: |
| Calories: |
210 |
Total Carbs: |
2.0 |
Net Carbs: |
2.0 |
| Cholesterol: |
42.0 |
Fat: |
22.0 |
Protein: |
1.18 |
| Fiber: |
-0.08 |
Sodium: |
12.38 |
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