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Diffstat (limited to 'recipes/carrot-parsnip-puree.txt')
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diff --git a/recipes/carrot-parsnip-puree.txt b/recipes/carrot-parsnip-puree.txt new file mode 100644 index 0000000..6511007 --- /dev/null +++ b/recipes/carrot-parsnip-puree.txt @@ -0,0 +1,29 @@ +title: Gingered Carrot-Parsnip Puree +date: 20160610 22:13:37 +tags: fall carrots parsnips + +--- + + Ingredients + + 1 pound carrots, peeled and thinly sliced + + 1 pound parsnips, peeled and thinly sliced + + 3 slices (1/4 inch thick) peeled fresh ginger + + 2 tablespoons light brown sugar + + 2 tablespoons rice + + Salt + + 2 tablespoons butter + + Chopped chives, for garnish + +Directions + + In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp. salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes. + Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp. salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives. + |