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James Beard's Pureed Parsnips

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The New York Times
Related tags
vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
383
FAT
75%
CHOL
32%
SOD
42%

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Ingredients for 6 servings

3 to 4 tablespoons heavy cream

Additional butter

3 pounds parsnips, cooked

2 tablespoons bread crumbs or finely chopped nuts for topping

1/2 to 3/4 cup butter (1 to 1 1/2 sticks), melted

1 teaspoon salt

1 teaspoon sugar

1/4 cup madeira, or to taste

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