Parsnip
Pureed Parsnips
Posted by Carole Koch
Cut 1 pound of peeled parsnips into 1/2-inch chunks. Place in a saucepan and cover with 1/2-inch of water. Cover and bring to a boil over high heat. Reduce heat to low and steam 8 to 12 minutes, or until fork tender. With a slotted spoon, transfer to food processor or blender, reserving the cooking liquid. Add 1 tablespoon olive oil and process into a smooth puree, adding reserved cooking liquid, if needed. Season with salt and pepper to taste. Garnish with a sprinkle of nutmeg and a sprig of carrot tops.
Serves 3.
From www.vegparadise.com.