James Beards Pureed Parsnips Recipes

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JAMES BEARD'S PUREED PARSNIPS



James Beard's Pureed Parsnips image

"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

3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
1 teaspoon coarse salt, plus more for boiling
1 teaspoon sugar
1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
3 to 4 tablespoons heavy cream
1/4 cup Madeira
2 tablespoons coarse dry bread crumbs or finely chopped nuts

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.

JAMES BEARD'S PUREED PARSNIPS



James Beard's Pureed Parsnips image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds parsnips, cooked
1 teaspoon salt
1 teaspoon sugar
1/2 to 3/4 cup butter (1 to 1 1/2 sticks), melted
3 to 4 tablespoons heavy cream
1/4 cup Madeira, or to taste
Additional butter
2 tablespoons bread crumbs or finely chopped nuts for topping

Steps:

  • Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
  • Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
  • Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 313 milligrams, Sugar 9 grams, TransFat 1 gram

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