- 1 lb parsnips, peeled and sliced
- 4 clove of garlic, peeled and gently smashed
- ½ c milk
- ½ c heavy cream
- 1 sprig of sage
- 1 bay leaf
- 1 stick butter
- olive oil
- salt and pepper
- parsley for garnish
Put parsnips in a pot, season with salt and cover with milk and cream.
Add garlic,bay and sage then place over medium heat and bring to a simmer. Cook until tender 12-15 min.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree and achieve a texture of whipped cream. Season with salt and pepper, sprinkle with parsley.