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Only four ingredients and a natural sweetness you won’t find in most other root vegetable purees!
Chef Josh Capon likes to serve this with his Soy Braised Beef Short Ribs.
In a medium saucepan, combine parsnips, butter, milk, cream, ½ cup water and 2 teaspoons salt. Bring to a boil and immediately reduce heat to a simmer. Cook until parsnips are tender, 15 to 20 minutes, strain and, using a blender, process parsnips until completely smooth, adding cooking liquid as necessary. Season with salt and pepper to taste.