|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
We like to use the darker, more intense Grade B maple syrup in this creamy, slightly sweet side dish. This version takes full advantage of Vermonts autumn bounty, from the syrup to the parsnips to the milk and cream from Strafford Organic Creamery.
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.