|Cooked parsnip||1 1⁄2 Pound, or hot boiled|
|Onion slices||2 , minced|
|White pepper||1⁄4 Teaspoon|
|Evaporated milk/Cream||4 Tablespoon|
1. As soon as the parsnips are tender, drain them and put through a ricer.
2. Mix the onion and seasonings in; beat the cream or milk in, adding just enough to make a fluffy texture like mashed potatoes. Pour into a warmed serving dish, add dabs of butter or margarine and serve.