Creamy Parsnips and Pears

Ingredients

• 2 pounds parsnips, peeled and cut into 2-inch pieces
• 1 large pear (Bartlett or Anjou), peeled, cored and halved
• 4 cloves garlic, peeled
• 1 tablespoon butter
• 2 teaspoons lemon juice juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste

Directions

Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.

Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)