James Beard's Pureed Parsnips
James Beard's Pureed Parsnips
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  • cook: 0 hr
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  • Summary

    "The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

    Ingredients

    • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
    • 1 teaspoon coarse salt, plus more for boiling
    • 1 teaspoon sugar
    • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
    • 3 to 4 tablespoons heavy cream
    • 1/4 cup Madeira
    • 2 tablespoons coarse dry bread crumbs or finely chopped nuts

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 248 % Daily Value *
    • Total Fat: 27 g 41.15%
    • Saturated Fat: 17 g 84.53%
    • Trans Fat: 1 g %
    • Cholesterol: 72 mg 24.11%
    • Sodium: 522 mg 21.74%
    • Calcium: 18 mg 1.75%
    • Potassium: 21 mg 0.59%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 0.4%
    • Sugar: 1 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 17.13%
    • Vitamin C 0.1%
    • Vitamin D 1.58%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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