Category: Vegetables

  Date Posted: 10/4/2009

  Author: {Unknown}

  Hits: 330

  Comments:

  Prep Time:

  Total Time:

  Serves: makes approximately 8 cup

Parsnips:
3 lbs. parsnips, peeled
1 1/2 lbs. potatoes, peeled
2 Tbsp. chopped garlic
water, just enough to cover vegetables
salt
white pepper

Carrots:
3 lbs. carrots, peeled
1 1/2 lbs. potatoes, peeled
1 tsp. chopped ginger
salt
white pepper

Both:
3 Tbsp. butter
1/4 cup heavy cream
2 Tbsp. maple syrup

1. Chop the parsnips into 1 inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.

2. Chop the carrots into 1 inch pieces. Cut the potatoes into 2 inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.

3. For each batch: Drain water from cooked vegetables and puree, doing white colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1 cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.

» Karo Apricot Syrup
» Polynesian Oven-Baked Beans
» Party Potatoes
» Candied Yams - Grandma Dale
» Corn Pudding (Baked Corn) - Grandma Dale
» Scalloped Potatoes - Bennett Family
» Baked Beans - Aunt Heather
» Fresh Cream Style Corn
» Carrot and Parsnip Swirl
» Boston Beans - Aunt Naomi
» Caramelized Sweet Potatoes
» Brussels Sprouts with Walnuts
» Campbell’s Soup Green Bean Casserole
» French Canadian (Not Boston) Baked Beans
» Lentils and Yams - Grandma Anna