2 pounds fresh parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary on small tender ones
4 garlic cloves, peeled and smashed
½ cup heavy cream, or substitute
½ cup whole milk, or substitute
6-8 tablespoons unsalted butter, or substitute + 1 tablespoon reserved for garnish
1/4 teaspoon white pepper, or to taste, depending on your heat tolerance
Good quality truffle oil
1/4 cup sprigs of fresh chervil for garnish or chopped flat leaf parsley
Heat a large stockpot full of water with a large pinch of salt to a roaring boil. Add parsnips and cook until soft about 6-8 minutes.
In a medium saucepan over low heat add the garlic, cream, milk, and butter just to heat through.
Strain water from cooked parsnips. Place into a standing blender. Add half the warm cream. Cover blender and blitz until smooth. Adding more liquid until desired consistency.
Season with salt and white pepper. Blitz one last time to distribute seasoning. Place in a warm serving bowl and drizzle generously with truffle oil and chopped parsley and finish with a large dollop of butter. Serve immediately.
Note: Parsnip purée can be made 1 day in advance. Allow to cool then just cover and chill. Reheat over medium-low heat stirring often adding a bit more cream & a dollop of butter to reconstitute.
Makes approximately 8-10 servings