1 pound parsnips, peeled and medium sliced
(Chef sources from Mighty Food Farm, Pownal, VT.)
1 onion, peeled and chopped
5 cloves garlic, peeled
3 cups whole milk
Place vegetables in a saucepan. Cover with milk. Bring to a boil. Continue cooking until parsnips are fork tender.
Cool mixture for 10–15 minutes. Place vegetables into a blender with 1 cup of milk; purée on high until very smooth. Add additional milk if needed.
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