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Categories:
parsnips potatoes garlic water salt white pepper carrots ginger salt white pepper butter heavy cream maple syrup
Viewed: 7 - Published at: 9 years agoIngredients
- 3 lbs parsnips, peeled
- 1 12 lbs potatoes, peeled
- 2 tablespoons chopped garlic
- water, just enough to cover vegetables
- salt
- white pepper
- 3 lbs carrots, peeled
- 1 teaspoon chopped ginger
- salt
- white pepper
- 3 tablespoons butter
- 14 cup heavy cream
- 2 tablespoons maple syrup
Method
- Chop the parsnips into 1-inch pieces.
- Cut the potatoes into pieces slightly smaller.
- Place parsnips, potatoes, garlic, and water to cover, in a large pot.
- Add some salt and white pepper.
- Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
- Chop the carrots into 1-inch pieces.
- Cut the potatoes into 2-inch pieces.
- Place the carrots, potatoes, ginger and water in a pot.
- Add some salt and white pepper.
- Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
- For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches.
- Add 2 tablespoons maple syrup to the carrot puree.
- Stir each batch in its own bowl until all ingredients are incorporated.
- Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
- You can make these ahead and microwave them just before dinner.
- Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
