Roasted Parsnip and Pear Puree
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Total Time: 20
Yield: 8 to 10 servings
Ingredients:
2 tablespoons butter4 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 sautBrowse Similar Recipes
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- By Prep Methods: Bake
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