*  Exported from  MasterCook  *
                            Parsnip Potato Puree
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         parsnips -- peeled and
                         quartered crosswise
    1      Large         russet potato -- (about 6 ounces)
                         peeled and quartered
                         Salt and freshly ground black pepper to
    2      Ounces        unsalted room temperature butter -- (1/2 stick) 
    1      Tablespoon    minced flatleaf parsley
 Place the parsnips and potato in a medium pot and cover generously with cold 
 salted water. Bring to a boil over medium-high heat. Reduce heat and simmer 
 until very tender and almost falling apart, for about 20 minutes; drain. Set a 
 large holed sieve over the same pot. Mash the vegetables through the sieve, 
 using a large mallet and up/down motion. (This can be prepared ahead, covered 
 and set aside at room temperature.) 
 To serve, stir the puree over medium high heat using a wooden spatula until 
 warm. Add the butter and stir until smooth. (This can be prepared 1 hour ahead 
 and kept warm in a larger pan of gently simmering water (bain marie). Stir 
 occasionally.) Mix in the parsley. Mound in a vegetable dish or spoon out onto 
 2 to 4 large plates with an entree. Serve immediately. 
 Yield: 2 to 4 servings 
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