Title: Our version of julia child's parsnip puree
 Categories: Cooking, Live
      Yield: 4 Servings
 
 
        2 lb parsnips, peeled and sliced
  :          about 1/3-inch thick
        1 ts salt
        2    to 3 tablesp  unsalted
  :          butter -- cut into bits
  :          Salt and freshly ground
  :          white pepper -- to
  :          taste
  
  In a saucepan, combine the parsnips and salt and enough water to just
  coverthem. Bring to a boil and simmer for 20 to 30 minutes or until
  tender and two thirds of the water has evaporated. Using a food mill
  fitted with the fine blade or a food processor, puree the mixture and
  season with salt and freshly ground white pepper to taste. Set the
  pan over another containing simmering water, cover and let cook for
  20 to 30 minutes more. (The parsnip puree improves in flavor with
  this additional cooking.)
  
  Yield: 4 to 6 servings