Step 1

In a medium saucepan, add parsnips, milk, butter, salt and pepper.  Bring to a boil over medium-high heat.

Step 2

Once a boil is achieved, reduce heat to low.  Simmer, covered, for 10 minutes until parsnips are soft and easily pierced with a fork.

Step 3

Removed from heat.  Using a handheld immersion blender, purée the milk and parsnip mixture until creamy and smooth, about 2 to 3 minutes.

Step 4

Optional: garnish with 1 to 2 tablespoons fresh rosemary oil.

Step 5

Add oil and rosemary to a small sauté pan or sauce pan.  Simmer over low heat for 5 to 8 minutes until fragrant.

Step 6

Let cool 10 minutes before using.