All Photography by Karen Mordechai
Casey's Tip: You can cook the parsnips in vegetable stock if you like. You can also make this puree with carrots. So good!
8 parsnips peeled and cut into large chunks
1 qt. chicken stock
½ c cream
salt and pepper
Bring chicken stock to a boil and throw in the parsnips. Boil for 15 minutes or until parsnips are super soft. Drain and put in a food processor with cream, salt and pepper. Puree until smooth and silky.