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4
Easy
Published 2004
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.