"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whipped Parsnips with Roasted Garlic Recipe

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This recipe for Whipped Parsnips with Roasted Garlic, by , is from The Supron Family 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!

Contributor:  
Contributor:  
Jeannette O'Sullivan

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head of garlic
1 lb. parsnips, peeled and coarsely chopped
cup heavy cream
2-3 tablespoons butter
teaspoon freshly ground nutmeg

Directions:
Directions:
Preheat oven to 350.
Cut inch off top of garlic, wrap garlic in foil and roast in oven until garlic is tender, about 1 hour. Cool. (garlic can be roasted ahead of time)

Cook parsnips in salted water until very tender, about 25-30 minutes.
Drain well, reserving cooking liquid.
Return parsnips to pot, add butter, cream and nutmeg to pot.
Press roasted garlic from the skin, mash and add to pot.
Beat with a portable mixer until smooth. Add some of reserved cooking liquid if needed. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Makes approx. 4 servings; recipe can be increased as needed.

 

 

 

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