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Sorry, Billy. I went searching, but all I could find was folks talking about it.
Practice safe lunch. Use a condiment.
Posts: 12,139
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I can Billy, give me a minute to go find it.
Maryann
Maryann
"Drink your tea slowly and reverently..."
Posts: 12,139
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Joined: Nov 2006
Okay, here you go.
Whipped Parsnips and Potatoes
Makes 4 cups
Simmer;Drain:
2 lb. parsnips, peeled, thinly sliced
8 oz. Yukon gold potatoes, peeled, cut into 1" chunks
Add; Finish with:
1 cup half and half, warmed
4 T. unsalted butter
1/2 cup scallions, thinly sliced
Juice of 1/2 lemon
Salt and pepper to taste
Simmer vegetables in water until very tender, 25 minutes. Drain, return to pot and crush with a potato masher. Add the half and half and butter, mix with a hand mixer on medium-high until smooth. Finish with remaining ingredients.
This is from Cuisine at Home issue no. 62, page 8
Enjoy! This is so good!
Maryann
Maryann
"Drink your tea slowly and reverently..."