1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary
2 garlic cloves, thinly sliced
½ cup heavy cream, or substitute
½ cup whole milk, or substitute
4 tablespoons unsalted butter, or substitute
1/2 teaspoon white pepper
Good quality truffle oil
1/4 cup sprigs of fresh chervil for garnish or chopped flat leaf parsley
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan.
Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and white pepper. Purée in a blender or food processor until smooth.
Serve drizzled with truffle oil and chopped parsley.
Note: Parsnip purée can be made 1 day in advance. Allow to cool then just cover and chill. Reheat over medium-low, stirring often adding a bit more cream & a dollop of butter to reconstitute.
Makes approximately 8-10 servings