2 pounds medium parsnips, peeled and sliced 1/2-inch thick
Kosher salt, to taste
1 tablespoon unsalted butter
Ground black pepper, to taste
Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat and add a pinch of salt. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.
Drain and reserve the cooking liquid. Set the parsnips aside and return the liquid to the pan. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, then heat over medium until hot.
Nutrition information per serving: 190 calories; 30 calories from fat (16 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 41 g carbohydrate; 9 g fiber; 11 g sugar; 3 g protein; 140 mg sodium.