Last night, a cold snowy night in Boulder, I was talking with a friend about parsnips. There just happens to be a recipe in my new cookbook for "Puree of Parsnips with Scotch Whiskey." Now, does that sound like comfort food? Since I had purchased parsnips earlier in the day, I thought why not. The recipe for this particular dish has the most mellow, yummy flavor, and the slight hint of scotch smooths the parsnips even more. I had extra broth from stewing the parsnips and plan to thin the puree for a lovely soup at dinner tonight.  If you're not a fan of parsnips, you might really like this one though. 
Be well...and stay warm!
Caroline

PUREE OF PARSNIPS WITH SCOTCH WHISKEY

Serves 6-8.

2 lbs. parsnips, peeled and thinly sliced

1 onion, coarsely chopped

4 tablespoons butter, softened

1-2 cups chicken stock

water

1 oz. scotch whiskey

1 teaspoon nutmeg

Kosher salt

In a medium pot, place parsnips over onions, add 2 tablespoons butter, chicken stock, and water to cover (2 inches above vegetables). Simmer until very soft, approximately 30-45 minutes. Add water, if necessary. When done, the liquid should be mostly evaporated. Place parsnip mix in food processor (or use a stick blender in the same pot), with some of the broth. Add remainder of butter, scotch, nutmeg, and salt, to taste. Puree until smooth. Serve immediately. 

Nightshade free

Gluten free

p.s. If you add just a little extra water while stewing the parsnips, you'll have what you need to make a delicious soup the next day.  Reserve some of the liquid before you puree the parsnips.