1 1/2 lbs. parsnips, peeled & cut into 1 inch pieces
2 potatoes, peeled & quartered

Drain. Puree the vegetables. Add:

2/3 c. heavy cream, heated
3/4 stick butter, softened
1 tbsp. ground ginger
Salt & pepper to taste

Combine and mix well. Transfer to a heated dish, garnish with minced parsley.