Makes about 3 cups,
2 pounds medium parsnips, peeled and sliced ½ inch thick
2 Tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
1. Place the parsnips in a large saucepan and pour in cold water to cover, bring to a boil over high heat and add a small amount of salt; reduce heat to medium-high and simmer until tender, 25 to 30 minutes. Drain and reserve the cooking liquid, set the parsnips aside. Return the liquid to the pan, bring to a boil over high heat, boil rapidly until reduced to ¾ cup. Return the parsnips to the pan and add butter. Working in batches, empty the contents of the saucepan into the bowl of a food processor and puree until smooth. Season with salt and pepper.
Serve anywhere you would have served mashed potatoes.
– Chef Jerrieann Taylor