parsnip-potato-puree-recipe.json

{
    "directions": [
        "Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.",
        "Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.",
        "In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.",
        "Drain the parsnips and potatoes and pass through a food mill.",
        "Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed."
    ],
    "ingredients": [
        "2 pounds parsnips, peeled, cut into 1-inch chunks",
        "2 pound Yukon gold potatoes, cut into 1-inch chunks",
        "Kosher salt",
        "1 cup heavy cream",
        "4 tablespoons (1/2 stick) cold unsalted butter"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Easy Side Dish Recipes",
        "Easy Recipes",
        "Vegetable",
        "Holiday",
        "Fall",
        "Winter",
        "Pureeing Recipes"
    ],
    "title": "Parsnip Potato Puree",
    "url": "http://www.foodnetwork.com/recipes/anne-burrell/parsnip-potato-puree-recipe"
}