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Roasted Parsnip and Pear Puree

by

Total Time: 20

Yield: 8 to 10 servings

Ingredients:

  • 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)

Instructions:

Preheat oven to 375 degrees F. In a large Dutch oven over medium heat, melt butter and saut
Updated Tuesday, October 21st, 2003
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