Parsnip Puree with Grand Marnier
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INGREDIENTS
- 1 tb Minced fresh parsley
- Salt
- Grand Marnier
- Freshly ground white pepper
- 1/4 c Warm heavy cream (or more)
- 5 tb Butter (or more)
- 2 lb Parsnips
INSTRUCTIONS
PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place parsnips in a medium- size saucepan. Cover with water, add a pinch of salt and bring to a boil. Cover, reduce heat to medium and cook about 35 minutes or until the parsnips are very tender when pierced with a sharp knife. Drain thoroughly and puree (in a food processor or through a food mill) until very smooth. May be finished up to this point, cooled, then refrigerated and reheated about 30 minutes before serving. Just before serving, add the warm cream and the butter, 1 tablespoon at a time. Beat well. Add Grand Marnier to taste and season with salt and freshly ground white pepper. Sprinkle the parsley over.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (150g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 113 | ||
| Calories from Fat: 4 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15.3mg | 1 % | |
| Potassium 564.4mg | 15 % | |
| Total Carbohydrate 27g | 8 % | |
| Dietary Fiber 7.4g | 29 % | |
| Sugars, other 19.6g | ||
| Protein 1.8g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 113
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