1 pound parsnips, peeled and sliced

Kosher salt and freshly ground black pepper

1/2 C. milk

1/2 C. heavy cream

4 clove of garlic, peeled and gently smashed

1 sprig of thyme

1 bay leaf

1 stick unsalted butter

Extra-virgin olive oil

Parsley for garnish

 

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.  Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.