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title: Gingered Carrot-Parsnip Puree
date: 20160610 22:13:37
tags: fall carrots parsnips
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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.
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