Text 2057, 71 rader
Skriven 2010-09-25 14:28:00 av Dave Drum (1:124/311)
Ärende: SF Gate 583
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Squash & Parsnip Puree
 Categories: Five, Vegetables, Squash
      Yield: 6 servings
 
      1 lb Sweet, hard-skinned squash
  1 1/4 lb Parsnips; to yield 3/4 lb
           - after trimming
      3 tb Unsalted butter
           Kosher salt & black pepper
           Fresh grated nutmeg
 
  The parsnips add a nutty, earthy flavor to balance the
  sweetness of the squash. The ratio of the two vegetables
  isn't critical. For a sweeter puree, use more squash; for a
  nuttier result, use more parsnips. Although the recipe calls
  for three tablespoons, butter is better, and two will do.
  Adapted from "More Vegetables, Please" by Janet Fletcher
  (Harlow & Ratner, 1992).
  
  Preheat the oven to 375øF. If the squash is whole, cut it
  open and remove seeds and strings. Cut into two or three
  chunks, place cut side down in a lightly oiled baking dish
  and cover tightly with a lid or aluminum foil. Bake until
  the squash is tender when pierced, about 45 minutes. Set
  aside to cool slightly.
  
  Peel the parsnips and trim the thick end. The skinny tips
  tend to be fibrous, so remove and discard. Cut the parsnips
  into roughly 3-inch chunks, then quarter each chunk
  lengthwise. Inspect the core. If it seems tough and fibrous,
  cut it away. Cut the trimmed chunks into 1/2-inch-wide
  pieces.
  
  Put the parsnips in a saucepan with 1/2 cup water and a
  pinch of salt. Bring water to a simmer over high heat, then
  cover the pot, reduce the heat to moderately low and cook
  until the parsnips are tender and the water has evaporated,
  about 10 minutes. Check occasionally and add a little more
  water if necessary to keep it from evaporating before the
  parsnips are done.
  
  Transfer the parsnips to a food processor. Scrape the cooked
  squash from the skin and add to the processor. Puree until
  smooth.
  
  Transfer the puree to a saucepan and add the butter in small
  pieces. Reheat over low heat, stirring. Season to taste with
  salt, pepper and nutmeg.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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