
If you do not have Calvados, any brandy would be fine. I used an apple brandy from California called Germain-Robin which is well worth the ridiculous sum I spent on it. They can’t call it Calvados because of all of the rules that the French have about terroir and naming but I assure you that this apple brandy is better than the “real” Calvados I have bought in the past.
PEAR AN PARSNIP WHIP
- 5 cups peeled, sliced parsnips
- 2 tablespoons butter
- 2 large ripe Anjou or Bartlet pears, peeled and diced
- 3 tablespoons Calvados
- salt and pepper to taste
- Place the parsnips in a saucepan with enough water to covet them. Bring them to a boil and then cook uncovered over medium heat for about 20 minutes or until the parsnips are very tender. Drain the parsnips and set aside.
- Meanwhile, saute the pears in butter over medium heat for about 5 minutes. Add the calvados and continue cooking, stirring often for another 10 minutes or until the pears are very soft. Be careful not to brown them too much.
- Combine the parsnips, pears and any juices from the saute pan in a food processor and whip until very smooth. Season with a tiny bit of salt and pepper and serve.
Hey There Big Sis –
I have made this with potatoes (usually Yukon) for Thanksgiving for the past 20 years. 1/3 pears (Anjou is BEST!), 1/3 potatoes, 1/3 parsnips – I call it 3 p Puree. My family goes crazy for it. Love seeing this recipe because I bet the result is even more special without the potatoes.
Love your recipes…
Thank you!
Johnnie
Hey Johnnie!
I will have to try it with potatoes. I love those Thanksgiving dishes that stand the test of time.
xo
Erin