by Traci Des Jardins
Jardinière

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Yield: Makes 10 servings

10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper

In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.