Parsnip Ecrasse

• 6 medium parsnips
• 1 tablespoon butter
• 4 tablespoons half-and-half, warmed
• 1 tablespoon chopped parsley
• Salt
• Pepper

1. Peel the parsnips and dice into uniform cubes.
2. Cook parsnips in salted boiling water until tender.
3. Drain the water from the parsnips and mash with a fork.
4. Add butter and warmed half-and-half.
5. Finish with chopped parsley and season to taste with salt and pepper.

parsnips, butter, parsley, salt, pepper

Taken from cooking.nytimes.com/recipes/1015106 (may not work)