Parsnips, Pureed makes an excellent and very economical accompaniment to chops or grilled steaks.
6 large parsnips, cooked
1 oz. butter
½ teaspoon salt -½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Using the back of a wooden spoon, gently rub the cooked parsnips through a wire strainer into a medium-sized saucepan.
Discard any pulp remaining in the strainer. Alternatively, puree the parsnips in a food mill or electric blender and transfer the puree to the saucepan.
Add the butter, salt and pepper and place the pan over low heat. Gently cook the parsnip mixture, stirring frequently, for 2 to 3 minutes or until it is heated through and the butter has completely melted.
Remove the pan from the heat. Stir in the parsley and serve at once.