2 pounds For You® parsnips, peeled ans sliced 1/2″ thick
salt, to taste
1 tablespoon unsalted butter
ground black pepper, to taste
Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer to contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, then heat over medium until hot.
Credit: Recipe is courtesy of The Grand Rapids Press