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2 parsnips per person
Milk for poaching
2 Tablespoons butter per person
Salt and Pepper to taste
Peel and trim the parsnips. Cut into small chunks. Poach the parsnips in milk on the cooktop until very tender. Strain and reserve 1/2 cup milk. Place the parsnips and butter a food processor bowl with steel blade. Process until very smooth. Add a small amount of reserved milk if too thick. Adjust seasonings.
East Texas Gourmands
This blog was created for 8 generous patrons of the Texas Shakespeare Festival that is held in Kilgore Texas and celebrating its 25th season. The patrons combined their love of theater and food by purchasing cooking lessons at a benefit for the festival. Recipes and photographs from the lessons will be placed on this blog. Sit back with a good glass of wine and have a feast with your eyes. Bon Appetite - or as we say in East Texas - Lezz Eat!
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