- 2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
- 1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
- 1/2 tablespoon unsalted butter
- In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.