Time: 30 minutes
3 large parsnips, peeled and diced
1-2 small potatoes, peeled and diced
Water for boiling
2 tbsp butter
Grated parmesan cheese (optional)
Boil the parsnips and potatoes until tender and drain off liquid, returning them to the saucepan and place it back on the burner on low to let any remaining water evaporate. Remove from heat, add butter and mash with a fork. Then place the mixture in a food processor or blender to make a lump-free puree. Turn broiler on high. Line a small baking sheet with parchment paper. Using a pastry bag pipe small mounds of the puree on the baking sheet and sprinkle them with grated cheese and broil for approximately 5 minutes or until the mounds are slightly browned.