I love parsnips. My kids love parsnips. It’s such a versatile root vegetable, that’s perfect in soups, stews, and simply roasted.

I also adore it puréed and as a vehicle for all the things.

Ingredients:

6 large parsnips, peeled and chopped

1/2 cup butter

1/2 cup cream

1 tsp salt

Directions:

Bring a large sauce pan of salted water to boil.

Add parsnips and boil until fork tender. About 15 minutes. Drain.

Add butter, cream and 1 tsp salt to pan with strained parsnips. Use a potato masher to smash and combine.