• 19 Ratings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews

19 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0