Parsnips are out there, just waiting for you to discover their subtle sweetness. They come in many sizes, so try to get the small or medium ones (up to 8 inches long), as the giant ones tend to have a tough inner core that doesn’t soften up very well.
2 lb. parsnips, peeled and cut into 2-inch pieces (6 medium parsnips)
2 Tbs. olive oil
2 tsp. balsamic vinegar, or to taste
½ tsp. salt
Bring large pot of water to a boil. Cook parsnips 15 to 20 minutes, or until very soft. Use mesh scooper or slotted spoon to transfer parsnips to bowl of food processor. Reserve cooking water. Add oil, vinegar, and salt, and purée until smooth. (If you don’t have a food processor, mash well with fork or potato masher in bowl.) Add some cooking water if mixture is too thick, and pulse until smooth. Season with salt and pepper.