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.
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