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Credit: Dean Thomas, CEC, CCE
The National Culinary Review, December 2008
1 lb. parsnips. peeled. large dice. shaved chips to deep-fry
Salt, to taste
1/4 cup heavy cream
2 T. whole butter
Cover diced parsnip in salted water. Simmer until fully cooked. Drain. Put in blender; purée with heavy cream and butter until smooth.
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