Whiskied Roasted Parsnip and Apple Puree
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Sigita January 27, 2012
Made these last night - were very good- but I think I would chop the onions in smaller pieces so they might go through a ricer for a smoother texture than the cuisinart produced. Would make again- I like the fact that the recipe asked for milk versus cream which many other purees asked for. And I did make ahead and reheated - texture was fine.
Skylor P. April 15, 2010
If I have a hard time digesting apples, do you have any other recommendations to replace the apple with another fruit or vegetable? I love the way this sounds!
AntoniaJames April 15, 2010
I've made this, and it is soooo good . . . I'd substitute either pears or carrots, but in each case I'd add some lemon or lime juice, to keep it from being too sweet. The parsnips and onion become sweeter with roasting, and the carrots and pears are both sweet (and become sweeter with roasting) If roasting pears, I'd reduce the cooking time quite a bit; carrots may need a bit more time than apples. Cider vinegar would also work well . . . just my two cents worth. ;o)
AntoniaJames December 23, 2009
I'm wondering if this (perhaps just through Step 3) can be prepared in advance, say, the day before it will be served? It's currently on my Christmas dinner menu! Thanks so much.
lifeaswecookit December 28, 2009
oh, i'm sorry i'm so late. i would worry a bit about pureeing it once the vegetables have been chilled. i think one of the reasons they blend so easily is that the starches are still warm. however, this reheated surprising well, so in the future, i think it would be ok to make it all, chill, then reheat before serving.
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