Parsnip Puree

ingredients

• 10 medium parsnips (4 pounds total), peeled and chopped into 0.5 inch-thick slices
• 3/4 cup (1 1/2 sticks) unsalted butter
  1 cup whipped butter
  3/4 cup hydrogenated fat
  3/4 cup margarine
  1/2 cup olive oil
• 1/2 cup chicken stock or low-sodium chicken broth
  1/2 cup water & 1/2 teaspoon bouillon
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper

directions

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 38 minutes. Drain. Working in 2 batches, puree hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.