(serves 4-6)

Courtesy of Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 pounds parsnips, peeled

1/2 pound potatoes, peeled or scrubbed well

salt and freshly milled pepper

1/2 cup buttermilk, cream, or cooking water as needed

4 tablespoons butter

Chop the potatoes and parsnips into pieces; the potatoes about half the size of the parsnips.  Put them in a saucepan with cold water to cover, and 1 teaspoon of salt.  Bring to a boil, then lower the heat and simmer until tender.  Drain, reserving the liquid.  Pass the vegetables through a food mill, or beat by hand into a puree.  Add enough buttermilk or cream to make the mixture smooth and easy to work.  Stir in butter, taste for salt, and season with pepper.