Scaled Servings: 4 Originally: 4
1 pound and sliced, parsnips, peeled
Kosher salt and freshly ground black pepper
3/4 cup heavy cream
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish
Put parsnips in instant pot or pressure cooker. Cover with water, and cook on high for 8 minutes, depending on size of cut parsnips. Once done, quick release and drain.
Place parsnips in a food processor with butter and pour in enough of heavy cream to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.