Mother Earth Living

Vancouver's 100-Mile Diet: Whipped Parsnips

This side dish is a cinch to make.
By Jessica Kellner
September/October 2008
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A root vegetable related to carrots, parsnips are rich in potassium and fiber.
Photo By Hamid Attie


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Whipped Parsnips
Serves 8 

This side dish is a cinch to make.

9 cups parsnips
1 1/4 cups whipping cream
3 egg whites
Salt and pepper, to taste

1. Peel and trim parsnips. Cut into 1-inch pieces.

2. Blanch in boiling salted water for 3 minutes, then blend with cream and egg whites, and season with salt and pepper. Pass mixture through a tamis (also known as a drum sieve) or a food mill (you could also press the mixture through a fine-mesh strainer with a wooden spoon). Whip mixture on high speed until soft peaks form.

3. Transfer whipped parsnips to a double boiler, set over low heat, and keep warm until ready to plate.
 








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