Parsnip Pear Puree
3 cups parsnips, peeled and rough chopped
1 cup Idaho potatoes, peeled and rough chopped
1 cup pears peeled, cored and chopped
3 cups heavy cream
Salt and pepper
Combine all ingredients in a medium sauce pot over low heat; cook until parsnips become tender. Strain and reserve the cooking liquid.
Add parsnips, potatoes and pears in a food processor and cover with half of the cooking liquid puree until smooth, using reserved liquid to adjust consistency season with salt and pepper.
Serves six.
Nutrition values per serving: 500 calories, 44g fat (27 g saturated), 26 g carbohydrates, 5 g fiber, 4 g protein, 165 mg cholesterol, 50 mg sodium.
Chef Jeremy Lycan, Niche Restaurant, Geneva
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