• 1 pound parsnips, peeled and sliced
  • 1 stick unsalted butter, ½ cup
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup water
  • Salt and pepper


Serves: 4 to 6


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.