Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain.
Combine milk, salt, pepper, and broth in a 2-cup glass measure. Place parsnip in a food processor; process until smooth, scraping sides of processor bowl occasionally. With processor on, slowly add milk mixture through food chute, processing until well-blended.
Note: This dish can be made 3 days ahead and stored in the refrigerator. To reheat, place pureé in the microwave on MEDIUM for 5 minutes, stirring once halfway through.
I've served this at many dinner parties (each with different folks) and it always brings raves reviews. Really good flavor and something different from mashed potatoes. Easy to make and I always make it a day ahead and then reheat in the micro, although it takes longer than the 5 min. the recipe states. Stir through and be sure it's hot before serving.
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