This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Ingredients

　　10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices

　　12 tablespoons (1 1/2 sticks) unsalted butter

　　1/2 cup chicken stock or low-sodium chicken broth

　　1 tablespoon fine sea salt

　　2 teaspoons freshly ground black pepper

　　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 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.