“This was served at Princess Diana's wedding Day brunch. I actually found this recipe on Food Network submitted by a viewer.”
1hr 30mins

Ingredients Nutrition


  1. Chop the parsnips into 1-inch pieces.
  2. Cut the potatoes into pieces slightly smaller.
  3. Place parsnips, potatoes, garlic, and water to cover, in a large pot.
  4. Add some salt and white pepper.
  5. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
  6. Chop the carrots into 1-inch pieces.
  7. Cut the potatoes into 2-inch pieces.
  8. Place the carrots, potatoes, ginger and water in a pot.
  9. Add some salt and white pepper.
  10. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
  11. For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches.
  12. Add 2 tablespoons maple syrup to the carrot puree.
  13. Stir each batch in its own bowl until all ingredients are incorporated.
  14. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
  15. You can make these ahead and microwave them just before dinner.
  16. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.

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