Parsnip Puree #886 6/08

Categories:
New 2008, vegetables

2 lbs parsnips; peeled and sliced
1/2 cup heavy cream; or less
1/4 teaspoon thyme
4 oz Butter
salt and pepper; to taste

Put parsnips in a pot, season with salt and cover with water. Cook until tender, about 15 minutes. Drain parsnips and put in a food processor along with the butter and thyme. Begin to process; add cream until the desired consistancy is reached. Season with salt and pepper. Puree until smooth. We served this with Bistro Style Beef Short Ribs (#885) and used some of the gravy from that.

Contributor: Tyler Florence

Yield: 4 servings