Duchess Style Parsnips
Going out to dine is different these days and certain meals sort have gone out of style like Chateaubriand with those insanely good Duchess Potatoes. You sure haven’t seen that on a menu in decades. I guess that’s an old fashioned meal but it also seemed so special. Going out to dine with someone special and sharing a special platter for two with really great Potatoes!
I thought maybe an updated version of “Duchess” just might be Parsnips! And Wow they did come out delicious! They have even more flavor than a Potato.
Ingredients makes about 12 servings
About 3 lb.s of Parsnips cut in small pieces
About 1/2 C of Heavy Cream
4oz. of soft butter
about 1/8t. of Nutmeg
About 1/2 t. of Fresh Crushed Black Pepper
About 1/2t. of Ground White Pepper
3 Beaten Egg Yolks
My parsnips seemed very fresh since I purchased them from the Farmers Market. I thought the skins were thin and the cores didn’t seem too woody so I used them and roasted them all up in a covered pan with a little water a sprinkle of Extra Virgin Olive Oil and fresh Ground Sea Salt and Fresh Crushed Black Pepper. Normally you do have to remove skin and woody part of the cores. It just depends on how your parsnips are. My oven was set at 400 and they took only 45 minutes to become fork tender.
I used my Emersion Blender and whirled up everything. I then checked seasonings and made adjustments. Then I filled my pastry bag with my widest Star Tip I had and piped the Parsnip mixture onto a greased pan.
My oven was set at 400 degrees and the Duchess Style Parsnips took about 20 minutes.
Forking Good!
