1 1/2 lbs. apples, peeled, cored and cut into 1/2 inch wedges
1 lb parsnips, peeled and sliced
6 tbls. unsalted butter
1 tbls. light brown sugar
1/4 tsp ground cinammon
1/8 tsp ground allspice
2 tbls. Frangelico or other nut flavored liquor (rum will work as well)
1/2 cup sour cream
1/2 tsp salt
1/2 tsp ground white pepper
Instructions
Preheat oven to 325 degrees.
In a baking dish, combine the parsnips, 2 tbls of the butter and brown sugar, cinnamon, and allspice. Cover tightly with foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover
In large skillet, melt 1 tbls of butter over medium heat. Add the apples and cook, stirring for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. Cook while flaming for 2 minutes. Transfer to food processor
In a skillet, melt the remaining 3 tbls of butter over medium hear. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Server immediately or cover to keep warm until ready to serve
Yield- 5 cups, 4 to 6 servings
Serving
Suggestions
Great with roast turkey or pork
Originally Submitted
10/30/2016
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