Parsnip Purée

• 8 parsnips, peeled and chopped into 2-inch/5-cm hunks
• salt
• 1 stick/112 g

In the medium pot, boil the parsnips in salted water until cooked through and soft, about 20 minutes. Strain, discarding the water. Put the still-hot parsnips in the food processor and pulse, adding butter a bit at a time until rich and smooth, but not soupy. Don’t overprocess; you want the stuff to stand up a bit. Season with salt and white pepper. Delicious.