*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Parsnips
      1/4   c            Warm heavy cream (or more)
    5       tb           Butter (or more)
                         Grand Marnier
                         Freshly ground white pepper
    1       tb           Minced fresh parsley
   PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place
   parsnips in a medium- size saucepan. Cover with water,
   add a pinch of salt and bring to a boil. Cover, reduce
   heat to medium and cook about 35 minutes or until the
   parsnips are very tender when pierced with a sharp
   knife. Drain thoroughly and puree (in a food processor
   or through a food mill) until very smooth. May be
   finished up to this point, cooled, then refrigerated
   and reheated about 30 minutes before serving. Just
   before serving, add the warm cream and the butter, 1
   tablespoon at a time. Beat well. Add Grand Marnier to
   taste and season with salt and freshly ground white
   pepper. Sprinkle the parsley over.
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