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1 pound Carrots, Peeled & Chopped
1 pound Parsnips, Peeled & Chopped
2 tablespoon Cream
2 tablespoon Butter
1 tablespoon Bourbon
½ teaspoon Tabasco
1 pinch Nutmeg, Freshly Ground
Black Pepper, Freshly Ground
In a 2-quart saucepan, cover the carrots and parsnips with cold water. Add salt and bring to a boil over medium high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender but not mushy, then drain. Puree the vegetables with the remaining ingredients in a food processor.
1 pound Parsnips, Peeled & Chopped
2 tablespoon Cream
2 tablespoon Butter
1 tablespoon Bourbon
½ teaspoon Tabasco
1 pinch Nutmeg, Freshly Ground
Black Pepper, Freshly Ground
In a 2-quart saucepan, cover the carrots and parsnips with cold water. Add salt and bring to a boil over medium high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender but not mushy, then drain. Puree the vegetables with the remaining ingredients in a food processor.