- 1 pound parsnips, peeled and sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 clove of garlic, peeled and gently smashed
- 1 sprig of thyme
- 1 bay leaf
- 1 stick unsalted butter
- Extra-virgin olive oil
- Parsley for garnish
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
Recipe courtesy of Tyler Florence, 2008