*  Exported from  MasterCook  *

                           Parsnip Potato Puree

Recipe By     : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tvfn

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         parsnips -- peeled and
                        quartered crosswise
   1      Large         russet potato -- (about 6 ounces)
                        peeled and quartered
                        Salt and freshly ground black pepper to
                        taste
   2      Ounces        unsalted room temperature butter -- (1/2 stick) 
chopped
   1      Tablespoon    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 


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