James Beard's pureed parsnips from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 237) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast lemon pepper duck with honey lemon sauce; Roasted brine-cured turkey with wild mushroom stuffing; Steamed and crisped duck; Boeuf Bourguignon 1

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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