Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Photograph by Sam Kaplan
Recipe courtesy of Food Network Magazine