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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Parsnip and Pear Puree Recipe

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This recipe for Parsnip and Pear Puree is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups coarsely chopped parsnips (about 3 large)
4 Tbsp. (1/2 stick) unsalted butter
2 Anjou pears, peeled and coarsely chopped
1 Tbsp. cognac
1/2 c. sour cream
1/4 tsp. ground allspice
salt and freshly ground pepper, to taste
Directions:
Directions:
Place parsnips in a medium size saucepan and add water to cover.Heat to boiling.Reduce heat and simmer covered until tender, about 20 minutes. Drain.
Meanwhile, melt the butter in a small skillet over medium heat. Add the pears and saute for 5 minutes. Add the cognac and cook, stirring frequently, for 15 minutes.
Process the parsnips and pears in a food processor fitted with a steel blade until smooth. Add the sour cream, allspice, and salt and pepper to taste and process just to blend. Serve immediately or warm gently over low heat just before serving.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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