Ah. Parnips. This tasty tuberous wonder, related to the carrot, is a bit of a pain to clean but relatively simple to cook. This recipe is another in a long line of ways to make a really starchy, sort of unhealthy vegetable, even tastier and less nutritious. We did this at the seder instead of mashed potatoes and it was a great success. This is one of those "taste" recipes; as much as I can give measurements and cooking times, nothing beats sticking a fork in the food or taking a tiny taste as you prepare. If you don't want to boil them, there is a pretty good looking recipe for "roasted" parnsips at Simply Recipes. Having said that, I think that boiling allows you to control the done-ness of the parnsips better which leads to a lessy mushy dinner.
EQUIPMENT YOU WILL NEED
Large pot to boil parsnips
2 pounds parnsips
3 tablespoons butter
1/4 cup heavy cream + more to taste
salt (at least 1/2 teaspoon and likely more)
white pepper to taste (I use 1/4 teaspoon but you can add more)
Boil heavily salted water. Peel the parsnips, and cut into one inch chunks. Try to make them as evenly sized as possible: its not easy! Boil for about twenty to thirty minutes. When ready, you should be able to stick a fork in them with a bit of resistance. If you overcook them, they taste too mushy for my liking. Remove, drain, and place in food procesor. Add cream, butter, salt and pepper. Puree, resting every now and then to make sure that little pieces get mixed around so you can. It should be well whipped but a bit firm. Season as you rest.