1 lb parsnips -trimmed, peeled and sliced or coined
2 cups half and half
4 garlic cloves – peeled and smashed
1 sprig thyme
1 bay leaf – optional
1 big pinch salt
1 pinch ground white pepper
1 stick unsalted butter – cubed and room temp
Chopped chives – optional garnish
Instructions
Put the parsnips in a pot, season with salt and pepper, cover with half and half and add the garlic, thyme and optional bay leaf
Use medium heat to bring to a simmer, then cover and lower the heat to low simmer. Cook until tender, stirring occasionally. When the tip of a paring knife easily goes through without resistance they are ready – about 12-15 minutes
Discard the thyme and bay leaf. Strain the parsnips and put them in the food processor. Add the butter and a half cup of the warm half and half
Pulse until it blends thoroughly. Taste and adjust salt and pepper if necessary. Add more half and half if necessary to achieve your desired level of puree with a light, loose texture
Serve in a crock with a drizzle of melted butter, or plate with a dinner entree