Step 1

Combine parsnips, milk, cream, and bay leaf in a large pot. Bring to a simmer over medium-high. Reduce heat to medium-low; simmer until parsnips are very tender, 15 to 18 minutes.

Step 2

Meanwhile, melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, 6 to 7 minutes. Set aside, and cover to keep warm.

Step 3

Drain parsnips, reserving cream mixture. Discard bay leaf. Transfer parsnips and 1 cup cream mixture to a blender; process until very smooth, about 1 minute, adding additional cream mixture as needed until parsnip mixture reaches desired consistency. Add salt and 1/4 cup brown butter; process until combined. Transfer to a serving dish. Drizzle with additional brown butter, and sprinkle with apple.