- 1 pound parsnips, peeled and sliced
- 2 cups heavy cream
- 2 sprigs fresh thyme
- 1 head garlic, cut in 1/2 horizontally
- 4 ounces unsalted butter or extra-virgin olive oil
- Freshly ground black pepper
Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.