Parsnip purée from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 279) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • katiesue28 on January 12, 2024

    This was super easy and delicious. I love her method of drying out the parsnips and potatoes a bit before adding the cream.

  • fprincess on February 01, 2011

    I used a pressure cooker to cook the potatoes (I used purple fingerlings) and the parsnips - 5 min. The puree is very good, It's the same technique that she uses for her potato puree.

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