My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
Whipped Parsnip (Dairy/Pareve)
serves 6-8 people
6 parsnips peeled and cut into 1 inch cubes
4 tablespoons butter or margarine
3/4 cup water
1 1/2 ripe pears, peeled, cored and cut in 1 inch pieces
1 1/2 sprigs fresh rosemary
Combine the parsnips, butter or margarine, water, pears and rosemary in a medium pot and cook over low/medium heat until soft, approximately 30 minutes. Remove the rosemary, leaving a few leaves in the pot. Purée completely in a food processor fitted with a metal blade or use an immersion blender. Remove to a serving bowl.