JAMES BEARD'S PUREED PARSNIPS
"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
- Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
- Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
- Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.
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Ahasan Habib Rana
[email protected]I'm not a fan of parsnips, but I thought I'd give this recipe a try. I was pleasantly surprised! The parsnips were creamy and flavorful, and the nutmeg added a nice touch of warmth.
md aulad
[email protected]This recipe is too bland. It needs more seasoning.
Raheel Babar
[email protected]I'm not sure what went wrong, but my parsnips turned out mushy. I followed the recipe exactly, so I'm not sure what happened.
Ramon Diaz
[email protected]These parsnips were delicious! I will definitely be making them again.
Aarogya Lawati
[email protected]I made this recipe for my family and they all loved it. The parsnips were creamy and flavorful, and the nutmeg added a nice touch of warmth.
Shepul Rahman
[email protected]This recipe is a great way to use up leftover parsnips.
Khalil Gujjar nafrian
[email protected]I'm always looking for new ways to cook vegetables, and this recipe did not disappoint. The parsnips were tender and flavorful, and the sauce was creamy and delicious.
Noluthado Shabangu
[email protected]These parsnips were a hit at my dinner party. Everyone loved them!
Md Faysel
[email protected]I was looking for a new way to cook parsnips and this recipe fit the bill. The parsnips were creamy and delicious, and the nutmeg added a nice touch of flavor.
Irvin Rojas
[email protected]This recipe is a keeper! It's easy to make and the parsnips turn out perfect every time.
gugu sikhosana
[email protected]I'm not a big fan of parsnips, but this recipe changed my mind. The parsnips were so creamy and flavorful, I couldn't get enough of them.
Halle
[email protected]These parsnips were delicious! I served them with roasted chicken and they were the perfect side dish.
Iddrisu Moru
[email protected]This was a great recipe! The parsnips were creamy and flavorful, and the nutmeg added a nice touch of warmth. I will definitely be making this again.