Brock loves his parsnips so when he went to the market…he came home with a 3 lb. bag. Not exactly my idea of a weeknight side, but this was really lovely (and rich!) with our barbecued pork and big salad. I found the recipe at Epicurious – enjoy!
3 lbs. parsnips, peeled and chopped into 1-inch chunks
1/2 c. butter
1/2 c. chicken stock
2 t. salt (maybe more to taste)
2 t. freshly ground pepper
Cover the parsnips in cold water in a large pot and simmer over medium-high heat until tender – this could take up to 30 minutes depending on the size of your chunks. Drain them well, and then working in batches, purée the hot parsnips with the butter and chicken stock until smooth. I just used my blender, but a food processor would work well too. Scrape the hot mix into a serving dish and stir in the salt and pepper and serve immediately – anyone who thinks they don’t like parsnips needs to try this version!