SC - Really weird recipe -OT, OOP

[Christine A Seelye-King]

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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