Ingredients

　　

Step 1

Parsnips make a better purée than a mash. Their fibers, coarser than potatoes or carrots, demand that extra bit of trouble from the cook, but they are easy enough to reduce to a fluffy cream in a food processor or stand mixer (use the beater attachment). Butter, hot milk, or a dollop of crème fraîche helps smooth the resulting starchy pulp to a soft and extremely silky purée. Beat it in with a whisk or wooden spoon to introduce air. The trick to a mash that is smooth but not wet is to steam the roots rather than boil them and a generous hand with the dairy.

　　

Step 2

The moment of bliss is when the parchment-colored purée slides into hot roasting juices or gravy on the plate.

　　Tender