Contributed by Vegetarian Cooking for Everyone (Deborah Madison)

Tip from Sudoa Farm: Parsnips gain sweetness with exposure to the first frosts. When eating parsnips harvested earlier in the season, you can boost the sweetness by placing parsnips in the freezer for up to 1/2 hour before using.

Ingredients

1.5 lbs parsnips, peeled
1/2 cup buttermilk, cream, or cooking water, as needed
1/2 lb potatoes, peeled
4 Tbsp butter
Salt & freshly milled pepper

Instructions

Chop the parsnips and potatoes into pieces, the potatoes about half the size of the parsnips. Cover with cold water in a saucepan, and bring to a boil with 1 tsp salt. Reduce to low and simmer until tender. Drain, reserving the liquid. Pass the vegetables through a food mill, or beat by hand into a puree. Add enough buttermilk to make the mixture smooth, stir in butter, taste for salt, and season with pepper.

Possible additions include onions, apples, other root vegetables, ginger, curry, parsley, thyme, or maple syrup.

Read more recipes