Parsnip Silk

by C&RB Staff (editor@clubandresortbusiness.com)
December 2007
 

Yield: 20 oz.

Amt Ingredients
1 lb. parsnips cooked
10 oz. cream
10 oz. chicken stock
2 oz. pernod
to taste salt and white pepper

Procedure

• (You will need 1 1/2 lbs of raw parsnips to yield one lb of cleaned useable product.) Peel and snip the ends. Next cut the parsnips in 1/4's lengthwise. Now remove the woody core. Cut the sections in to one inch long pieces.
• In a small heavy bottom saucepot, cover the parsnips with the cream and the stock. Also add the pernod. Cover with a parchment paper lid.
• Simmer the parsnips for about 25 minutes.
• Strain the parsnips and reserve the cooking liquid. Add the parsnips to a vita prep blender, and process until silky smooth. Continue to add the additional cooking liquid until you get the desired consistency. Most if, not all of the cream will be used. Season to taste.