Dr. Amy Sapola
3 pounds Parsnips, roughly chopped
4 tbsp Unsalted Butter or Ghee
1/2 cup Heavy Cream or plant-based heavy cream, warmed
Salt, to taste
Place the parsnips in a medium sauce pan, add cold water to cover, and season with salt.
Bring to a boil and reduce the eat to a simmer.
Cook until fork-tender, about 20 minutes.
Drain the parsnips and transfer to a food processor or blender.
Add the butter and pulse until melted..
Pour in the cream and process until smooth.
Taste and adjust with salt as needed.