Can be prepared in 45 minutes or less.

Ingredients

　　2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices

　　1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)

　　1/2 tablespoon unsalted butter

　　In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.