2 cups (500 ml) peeled, diced parsnips

1 tablespoon (15 ml) butter

2/3 cup (150 ml) milk

2/3 cup (150 ml) 35% cream, whipped

Place the parsnips in a saucepan. Cover with water and add salt. Bring to a boil and cook until tender. Drain.

In a food processor, purée the parsnips and butter. Add the milk in a thin stream and process until smooth. Strain. Refrigerate until chilled, about 45 minutes.

In a bowl, gently combine the puréed parsnips and whipped cream. Refrigerate.

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