Parsnips: Puréed

I love vegetable purées. Generally, I make them fresh, but it is also a great way to repurpose vegetable leftovers. They are endlessly useful—everything from catching the sauce of a meal (the way mashed potatoes support gravy) to being a flavorful schmear on a sandwich or toast to being the base for a soup. They are also dead simple. It’s true that you need to pull out the food processor, but you can scale them up and make a bunch and then freeze it.