James Beard's Pureed Parsnips

Recipe from Frances McCullough and Barbara Witt

Adapted by Moira Hodgson

Total Time
45 minutes
Rating
4(59)
Comments
Read comments

Featured in: FOOD; Moving the Vegetables Out of the Shadow of the Turkey

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • 3pounds parsnips, cooked
  • 1teaspoon salt
  • 1teaspoon sugar
  • ½ to ¾cup butter (1 to 1½ sticks), melted
  • 3 to 4tablespoons heavy cream
  • ¼cup Madeira, or to taste
  • Additional butter
  • 2tablespoons bread crumbs or finely chopped nuts for topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

310 calories; 20 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 3 grams protein; 325 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.

  2. Step 2

    Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.

  3. Step 3

    Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.

Tip
  • Look out for big-shouldered parsnips. They have a woody core that sometimes needs paring down or cutting out entirely if it is pithy. Parsnips are wonderful keepers, up to a month if left unwashed in a perforated bag in the crisper.

Ratings

4 out of 5
59 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

This recipe was adapted from "Great Food Without Fuss: Simple Recipes From the Best Cooks" by Frances McCullough and Barbara Witt, published by Henry Holt & Company, 1992."

Recipe Tags

Advertisement

or to save this recipe.