• 2 lb. parsnips (conservatively cooked)
• 1 oz. butter or margarine
• 2

Prepare the parsnips and cook them as in Parsnips—Conservatively Cooked. Drain off any liquid left in the pan and reserve it for a soup or gravy. Mash with a fork or rub through a nylon sieve. Heat the butter or margarine in a pan and beat in the purée, add the milk, stir over heat until thoroughly hot. Season well. Serve in a hot vegetable dish and sprinkle with chopped parsley.