1 onion, thinly sliced

1/4 cup (60 ml) butter

1 lb (454 g) parsnips, peeled and sliced

1 1/2 cups (375 ml) milk

In a saucepan, soften the onion in half the butter. Add the parsnips and milk and bring to a boil. Simmer, uncovered, for about 20 minutes or until the parsnips are tender. Drain. In a food processor, purée until smooth with the remaining butter. Season with salt and pepper. Keep warm.

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