|2||pounds parsnips, peeled|
|1/2||cup whole milk|
|Salt and pepper, to taste|
|8||tablespoons butter, cut up|
2. In a small saucepan over medi-Notes:
um heat, scald the milk. In a food processor, combine the parsnips, hot milk, salt, and pepper. Pulse until they are blended.
3. Add the butter 1 tablespoon at a time until it is all used. Serve with roast chicken or lamb chops.
Adapted from ''Jasper White's Cooking From New England"