Parsnip Puree

1 Ω lb. parsnips, peeled
Ω lb potatoes, peeled
Ω cup heavy cream
4 Tblsp unsalted butter
salt & freshly ground black pepper

Chop the parsnips and potatoes, making the potatoes a little smaller as they take longer to cook. Place both in a medium pan with enough water to cover by 1 inch. Season with salt and boil until fork tender. Meanwhile, in a saucepan, gently warm the cream and butter until the butter has melted.

Drain the parsnips and potatoes and blend in a food processor. Add the cream mixture and process until just blended. Season to taste with salt and pepper.