![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvtHiQ3DGTF-KJEI635YT2BynrarumyIoChiwMeRlWDoedk7jEQ0HKzUWupIHY9XkqfqDH5IGLJdFdrHWyd8UqW4Qy__KFVsDGELcd_duu1lcOeN3ojF39W7VPHpXYjx2G0_l1vVRk40/s800/sundaysuppers_parsnips_002.jpg)
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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!
Parsnip Puree
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.
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