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Parsnip puree

Serves 4

2 pounds parsnips, peeled
1/2 cup whole milk
Salt and pepper, to taste
8 tablespoons butter, cut up
1. Bring a large pot of salted water to a boil. Add the parsnips and cook for 15 minutes or until they are tender. Drain and set aside.

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"

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