Whipped Parsnips

MAKES 2 TO 4 SERVINGS

You don’t see parsnips often in recipes, but they’re one of my favorite root vegetables. Similar to carrots but with a cream-colored exterior, they’re a little bit sweet. You can cut parsnips into long pieces and roast them as “fries,” or you can whip them up into this creamy and glorious side dish. Occasionally, my mother and I can even pass this dish off as “mashed potatoes” to my poor father, who doesn’t branch out much in the root vegetable department. These parsnips are wonderful with simply seared fish or the Hearty Wine-Free Short Ribs (page 158).

1 pound parsnips, peeled and cut into 2-inch pieces

¼ cup Vegetable Broth (page 80) or Chicken Stock (page 81)

1 tablespoon unsalted butter

½ clove garlic

1 teaspoon kosher salt

Freshly ground black pepper

Bring a small saucepan of water to boil and add the parsnips. Boil until a fork inserted into the parsnips meets no resistance, about 10 minutes. Drain and set aside.

To a large food processor or blender, add the broth, butter, and garlic; pulse until the garlic is chopped. Add the cooked parsnips and salt; pulse until smooth. Season with pepper to taste. Serve hot.