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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This was served at Princess Diana's wedding Day brunch. Ingredients:
3 lbs parsnips, peeled |
1 1/2 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 |
1/4 cup heavy cream |
2 tablespoons maple syrup |
Directions:
1. Chop the parsnips into 1-inch pieces.
2. Cut the potatoes into pieces slightly smaller.
3. Place parsnips, potatoes, garlic, and water to cover, in a large pot.
4. Add some salt and white pepper.
5. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
6. Chop the carrots into 1-inch pieces.
7. Cut the potatoes into 2-inch pieces.
8. Place the carrots, potatoes, ginger and water in a pot.
9. Add some salt and white pepper.
10. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
11. 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.
12. Add 2 tablespoons maple syrup to the carrot puree.
13. Stir each batch in its own bowl until all ingredients are incorporated.
14. Wrap 1-cup of each batch in plastic wrap to form a bullet shape, continuing until all the batches are used.
15. You can make these ahead and microwave them just before dinner.
16. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
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