2 lbs. peeled parsnips, 2 tablespoons salt, 3 tablespoons milk, 2 tablespoons unsalted butter, Pinch nutmeg

1. Cut parsnips into 1-inch pieces. Place in a large saucepan and cover with cold water. 2. Add 1 TBL salt and bring to a boil. Lower heat and simmer under very tender–about 12 minutes. 3. Drain parsnips well. Mash or puree with milk, butter, nutmeg and remaining salt, until smooth. 4. Reheat if needed before serving.