Food
Roasted Parsnip and Pear Puree
By Yankee Magazine|Oct 21 2003|
Yield
8 to 10 servings
Total Time
20 minutes
Ingredients
2 tablespoons butter
4 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 saut
