| 6 | parsnips, peeled and roughly cut |
| 400 ml | cream |
| 200 ml | water |
| 150 g | butter, unsalted |
| salt to taste |
Combine all ingredients in a pot and add salt to taste. Bring to a boil, then reduce to medium. Cook until the parsnips are soft. Strain the parsnips through a colander and keep the cooking liquid and puree the parsnips in a blender, adding the cooking liquid slowly until it develops a nice and smooth consistency. Season with salt.