Carrot Parsnip Puree Recipe

Step 1

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.

Things You'll Need

  • 1lb Carrots, Peeled And Cut Into 3/4-Inch Pieces
  • 1lb Parsnips, Peeled And Cut Into 3/4-Inch Pieces
  • Salt To Taste
  • 2tb Heavy Cream
  • 2tb Butter Or Margarine
  • 1tb Bourbon
  • 1/2ts Tabasco Pepper Sauce
  • Freshly Ground Nutmeg
  • Freshly Ground Black Pepper

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