James Beards Pureed Parsnips Recipes

Steps:

• Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
• Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
• Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
• Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Steps:

• Peel cooked parsnips and puree them in a food processor or by putting them through a food mill.
• Combine the puree with the salt, sugar, melted butter, cream and Madeira, and whip together well with a spatula or whisk.
• Spoon the puree into a one-quart baking dish, dot with butter and sprinkle with the crumbs or chopped nuts. Bake in a 350-degree oven for 20 to 30 minutes.

Steps:

• In large nonstick skillet, melt butter over medium heat.
• Add chicken breasts; cook 5 minutes until golden brown.
• Turn and cook an additional 5 minutes.
• Add water and shallots.
• Reduce heat to medium-low and cook 10 minutes.
• Remove chicken from skillet; keep warm.
• Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
• Stir in tomatoes, tomato paste and chicken stock.
• Simmer until sauce thickens slightly.
• Return chicken to pan, turning to coat well.
• Reduce heat to low; cook 10 minutes.
• Arrange chicken pieces on a warm serving platter; pour sauce over the top.
• Sprinkle with raspberries and chopped chives.

Steps:

• Sift flour into mixing bowl with baking powder and salt.
• Using fingers, two knives, or a heavy fork, blend butter and flour into very fine particles. (Don't beat any longer than you absolutely must!).
• Add milk and stir just enough to ake particles cling together -- it will be a very soft dough.
• (You may have to add up to another 1/4 cup of milk, for a total of 1 cup of milk in the biscuit dough.) Turn on to floured surface and knead for about 1 minute.
• Drop dough by large spoonfuls on to a baking sheet spritzed with baking spray.
• Bake at 450 for 12-15 minutes.

Steps:

• Steam parsnips and garlic until tender, about 10 minutes. Puree in a food processor with olive oil until smooth. Season with salt and pepper.

Steps:

• Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
• Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

Steps:

• Preheat oven to 400°F.
• Rub lamb with salt and pepper and place on a rack in a roasting pan.
• Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
• Pour the olive oil over the bones and vegetables.
• Roast at 400°F for 30 minutes.
• Reduce heat to 350°F and roast for 30 minutes.
• Reduce heat to 200°F.
• Transfer lamb to baking pan or casserole dish.
• Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
• Rinse roasting pan with the red wine and pour wine over lamb.
• Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
• Transfer lamb to a platter and remove the strings.
• Discard bones and bay leaf.
• Remove the cloves from the onions and puree or blend all the vegetables.
• Combine with the pan juices.
• Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.