- 1 pound parsnips, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- Kosher salt
- Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10-15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.