Parsnip Purée


lb. parsnips, scrubbed, sliced ¾" thick

Kosher salt, freshly ground pepper

2 Tbsp. unsalted butter, diced


Place 1½ lb. parsnips, scrubbed, sliced ¾" thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture. Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined. Taste for seasonings and serve hot.