Recipe 4 All: Carrot Parsnip Puree * Recipe — Every recipe in the World on this site.

Recipe 4 All: Carrot Parsnip Puree * Recipe

Carrot Parsnip Puree *

Yield: 8 servings
1lb Carrots, Peeled And Cut Into
1lb Parsnips, Peeled And Cut
  Salt To Taste
2tablespoon Heavy Cream
2tablespoon Butter Or Margarine
1tablespoon Bourbon
½teaspoon Tabasco Pepper Sauce
  Freshly Ground Nutmeg
  Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce balances the sweetness of the parsnips to give this dish a wonderfully mellow flavor.

In a 2-quart saucepan, cover the carrots and parsnips with cold water. Add salt and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender but not mushy, then drain. Puree the vegetables with the remaining ingredients on a food processor.

From: The Tabasco Cookbook.

Your Carrot Parsnip Puree * is ready. Happy cooking!

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