edium heat. Add butternut squash, parsnip, and onion; cook and stir
eanwhile, to make the parsnip puree, steam parsnip with remaining garlic for 10
For the parsnip puree, place parsnips and stock in
ith a hand held blender, puree the sea urchin and whipping
br>Meanwhile, to make the parsnip puree, place parsnips in a saucepan
Place chicken, zucchini, parsnip and 1 1/4 cups water in a medium saucepan; bring to the boil.
Reduce heat to low; simmer, uncovered, for 20 mins until vegetables soften and chicken is cooked through.
Cool slightly; blend or process mixture until smooth. Give your child as much puree as desired.
kins with steamed potato and parsnip add salt and pepper to
Heat butter in medium skillet. Add shallots; saute until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.
nd pepper.
For the parsnip puree: In a medium saucepan, combine
ilk to the blender.
Puree until smooth. If it's
f you have one is best. Make a well in the
arsnips are soft enough to puree (around 10-12 minutes). You
t sit.
Cut the parsnip in small pieces and boil
ight brown, about 45 minutes. Puree in processor.
Bring water
ave the rest of the parsnip down to its woody core
Combine the parsnips with the milk and puree until very smooth.
Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
Spread the 1 1/2 tbsp of honey on top.
Garnish with whipped cream if you dare, and a dash of cinnamon.
you don't want the puree to be too wet.
ompletely browned; Add the tomato puree, stir for 1 minute and
Heat oil in a stockpot over medium-low heat. Add onion and cook 10-12 minutes stirring occasionally. Add curry powder and cook one more minute stirring constantly.
Add carrots parsnips and broth. Bring to a boil reduce heat and simmer 30 minutes or until vegetables are tender.
Puree in a food processor in batches until smooth. Return to pot add salt and pepper and heat thoroughly.
Serve garnished with yogurt and parsley.
ith a little whipped cream (recipe follows) or cinnamon on top