• 1 bunch parsnips, peeled and chopped coarsely
  • heavy cream to cover the parsnips in the pan
  • 1 bay leaf
  • 2 or more cloves of garlic, peeled
  • 2 or more chopped shallots


Put parsnips, garlic, shallots, bay leaf in a pan and cover with heavy cream. Simmer the parsnips in the cream until they are soft. Strain out the liquid but reserve it. Place solid ingredients in a blender after removing the bay leaf. Puree until very smooth. Add enough of the cooking liquid to create the desired consistency. Save the leftover cooking cream to add to a soup or some other savory dish you'd like to taste like it tastes.

These directions are approximate. The chef gave me the ingredients and some bare bones instructions when I asked for the recipe.


Lark Restaurant, Ashland, OR