Roasted Parsnip and Pear Puree

From Yankee Magazine

Vegetables Recipes

Preparation Time: 20 minutes

Start to Finish Time: 75 minutes

Yield: 8 to 10 servings

• 2 tablespoons butter
• 4 shallots, chopped fine
• 2-1/2 pounds parsnips, peeled and coarsely chopped (about 8 cups)
• 3 Bartlett pears, peeled, cored, and cut into chunks
• 1 cup water
• 1/2 cup heavy cream
• 1 pinch of nutmeg
• 1 teaspoon salt
• 1/2teaspoon pepper
• 1/4 cup sherry or orange liqueur (optional)

Preheat oven to 375 degrees F. In a large Dutch oven over medium heat, melt butter and sauté shallots until tender, about 3 minutes. Add parsnips and pears, tossing to coat; add 1 cup water. Cover pot and place in the oven. Roast, stirring occasionally, 45 minutes, or until tender. Pour mixture into food processor and process until smooth, adding cream, nutmeg, salt, pepper, and sherry or liqueur.

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