This document last modified August 17, 1997 .
Honey, It's Parsnips !
1 1/2 lb Parsnips
-diagonally sliced into
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 t Orange Peel -- grated
Go to top
- Peel and diagonally slice parsnips into 1/2 inch pieces.
- In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes.
- Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together.
- Toss with parsnips and a little salt, if desired.
Parsnip Potato Puree
1 Pound parsnips -- peeled and
1 Large russet potato -- (about 6 ounces)
peeled and quartered
Salt and freshly ground black pepper to
2 Ounces unsalted room temperature butter -- (1/2 stick)
1 Tablespoon minced flatleaf parsley
Go to top
- 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.
- Mix in the parsley and serve hot.
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