SC - Really weird recipe -OT, OOP
Christine A Seelye-King
mermayde at juno.com
Thu Mar 30 20:01:11 PST 2000
HMM, ok, I guess I'll have to try this one. I like parsnips, so how bad
could it be? (famous last words...)
Christianna
On Wed, 29 Mar 2000 22:19:49 EST Devra at aol.com writes:
> When I found the following recipe in National Gardening, a magazine
> vaguely
> affiliated with Burpee, I felt that I had to share it with you.
> Really.
> This is from a monthly column on cooking as related to
> gardening, and
> this issue (Mar/Apr '00) is by William Woys Weaver.
>
> Eggless Lemon Curd
>
> 1 pound parsnips
> 2 Cups sugar
> 3 tablespoons unsalted butter
> 6 tablespoons lemon juice
> finely grated zest of 1 lemon
>
> 1) Peel and chop parsnips. Place in a 2-qt pan with water to cover,
> and boil
> until soft, about 25 min.
> 2) Drain parsnips, reserving about 1 Cup of cooking liquid.
> 3) Puree parsnips in blender or food processor, adding reserved
> cooking
> liquid if the puree is too dry. (Puree should resemble mashed
> potatoes.)
> 4) Put puree into clean pan with remaining ingredients, and cook
> over
> medium-high heat, whisking from time to time, until thick and
> glossy (about
> 20 min).
> 5) Pour into clean glass container and refrigerate.
> 6) Will keep for up to 2 weeks. For best flavor, bring to room
> temperature
> before serving as a spread or cake filling.
>
> Devra the Baker (who may prefer lima beans after all--)
>
>
>
>
> Devra Langsam
> www.poisonpenpress.com
> devra at aol.com
>
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