Ultra silky spring-dug parsnip puree

Serve alongside roasted chicken or wild rice.

Serves 4

• 1 lb parsnips, peeled and thinly sliced

• 2 garlic cloves, thinly sliced

• 1/2 cup heavy cream

• 1/2 cup whole milk

• 2 TBS. unsalted butter

• salt to taste

Bring parsnips, garlic, cream, milk, and butter to boil in a medium saucepan.

Reduce heat, cover, and simmer until parsnips are very soft- 10-15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt to taste.

Puree in a blender until silky smooth.

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