Parsnip Puree

• 3 pounds of parsnips, peeled and cut into 2-inch pieces for boiling
• 2 tablespoons butter
• 1 teaspoon powdered ginger
• Salt and freshly ground white pepper to taste
• 1 cup heavy cream or half-and-half

1. Boil parsnips until tender, about 10 minutes; drain and mash.
2. Place parsnips in a food processor.
3. Add butter, ginger, salt and pepper and blend.
4. Add cream or half-and-half as needed until puree is smooth.
5. Adjust seasoning.
6. Ginger should be present but not predominant.
7. Serve.

parsnips, butter, powdered ginger, salt, heavy cream

Taken from cooking.nytimes.com/recipes/9803 (may not work)