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Parsnip and Pear Puree

Parsnip and Pear Puree

Mad Hungry http://www.marthastewart.com/867995/parsnip-and-pear-puree
4.4
Rated
88100(5)5

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.

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