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Recipe Name: Pumpkin With Parsnips And Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Pumpkin, smallfor pies
8 "
1 Pound(s) Potatoes, baking
To 9" in diameter, To 9" in diameter
8 Tablespoon(s) Butter, unsalted 1 stick
Salt to taste
Extra virgin olive oil or
Fresh ground pepper to
Cooking liquid or vegetable
1/4 Cup(s) Maple sugar OR
1/4 Cup(s) Light Brown Sugar
1/2 Teaspoon(s) Nutmeg, ground optional
3 Pound(s) Parsnips, fresh
1/2 Cup(s) Chives, freshsnipped
Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the
seedsand coarse inner fibers.Season cavity with salt,pepper and maple
sugar..Place pumpkin upright in oven proof baking dish with top next to
it.Bakeuntil tender yet firm enough to support a filling,about
45minutes.Remove from oven and keep warm... Meanwhile,peel
parsnips,andpotatoes;cut into 2" dice.Place in large pot and cover with
coldwater,about 1" over their volume.Bring water to simmer over medium
highheat.. Season with salt to taste.Cook roots until very tender,about
25minutes. Turn off heat;allow roots to sit in water for about
5minutes.Transfer roots to colander and drain.Transfer to
foodprocessor.Add butter.. Season with salt and pepper to taste.Puree
untilsmooth,but do not overwork.Taste to insure puree is
properlyseasoned;add nutmeg if desired.Fold in chives.Keep warm... To
serve;reheat pumpkin shell if necessary in oven.PLace shell on
servingplatter.Fill pumpkin with hot root puree.Replace top; be careful
becauseit may have shrunk.To serve,spoon out the puree,scooping a
little of thebaked pumpkin to compliment..Makes 8 servings....Recipe By
:From: Date: 05/30File

Nutrition (calculated from recipe ingredients)
Calories: 659
Calories From Fat: 376
Total Fat: 42g
Cholesterol: 110mg
Sodium: 228.8mg
Potassium: 1053.9mg
Carbohydrates: 47.5g
Fiber: 9.6g
Sugar: 8.7g
Protein: 24g

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