Prep Time
30 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
7 parsnip
1 cup heavy whipping cream
1 1⁄2 cups milk, whole
1⁄4 cup maple syrup
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
In a wide, heavy-bottomed pot, combine the parsnips with the cream and the milk; season with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. Bring to a gentle simmer over medium heat and cook, stirring often to prevent the milk and cream from burning, for about 15 to 20 minutes, or until the parsnips are very soft.
Using a slotted spoon, transfer the hot parsnips into the bowl of a food processor. Carefully add about half of the milk-cream mixture. Puree with the maple syrup until very smooth, adding as much of the remaining milk-cream mixture as necessary to achieve the desired consistency. Adjust the seasoning with salt and pepper and serve.