This puree is delicious served with rich meat dishes such as slow cooked venison.
freshly ground white pepper
Peel and thinly slice the parsnips.
Peel and finely chop the garlic
Place the parsnips, garlic, cream, milk, butter and salt into a medium saucepan, bring to the boil and reduce heat, cover, and simmer until parsnips are very soft - being careful to ensure that the milk and parsnips do not catch to the bottom of the saucepan.
Remove the lid and continue to cook until liquid is reduced by half,
Season with freshly ground white pepper and purée in a blender until smooth.
The purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.