Parsnip Purée

Ingredients

• 10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/2 cup chicken stock or low-sodium chicken broth
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper

Directions

1. In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.