Instructions: Place the parsnips and potato in a medium pot and cover generously with cold salted water. Bring to a boil over medium-high heat. Reduce heat and simmer until very tender and almost falling apart, for about 20 minutes; drain.

Set a large holed sieve over the same pot. Mash the vegetables through the sieve, using a large mallet and up/down motion. (This can be prepared ahead, covered and set aside at room temperature.)

To serve, stir the puree over medium-high heat using a wooden spatula until warm. Add the butter and stir until smooth. (This can be prepared 1 hour ahead and kept warm in a larger pan of gently simmering water (ban marie). Stir occasionally.

Mix in the parsley. Mound in a vegetable dish or spoon out onto 2 to 4 large plates with an entree. Serve immediately.

This recipe yields 2 to 4 servings.

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