No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Parsnip and Pear Puree

Parsnip and Pear Puree

Source: Mad Hungry

Ingredients

  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 russet potato (about 12 ounces), cut into 1-inch pieces
  • 1 Bosc pear, peeled, cored, and cut into 1-inch pieces
  • 1 1/2 teaspoons coarse salt
  • 2/3 cup heavy cream
  • 1 tablespoon Cognac
  • 2 tablespoons unsalted butter, room temperature

Directions

  1. In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.

  2. In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.