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Ingredientes
- 2 lb Parsnips
- Â Â Salt
- 1/4 c. Hot heavy cream (or possibly more) =Or possibly=- Lowfat milk
- 5 Tbsp. Butter (or possibly more)
- Â Â Grand Marnier
- Â Â Freshly grnd white pepper
- 1 Tbsp. Chopped fresh parsley
Direcciones
- PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place parsnips in a medium- size saucepan. Cover with water, add in a healthy pinch of salt and bring to a boil. Cover, reduce heat to medium and cook about 35 min or possibly till the parsnips are very tender when pierced with a sharp knife. Drain thoroughly and puree (in a food processor or possibly through a food mill) till very smooth. May be finished up to this point, cooled, then refrigerated and reheated about 30 min before serving. Just before serving, add in the hot cream and the butter, 1 Tbsp. at a time. Beat well. Add in Grand Marnier to taste and season with salt and freshly grnd white pepper. Sprinkle the parsley over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 209 | |
| Calories from Fat 104 | 50% |
| Total Fat 11.84g | 15% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 83mg | 3% |
| Potassium 492mg | 14% |
| Total Carbs 23.3g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.19g | 4% |
| Protein 1.76g | 3% |
