1 1/2 lbs. parsnips, peeled and cut into 1 inch pieces
2 tbsp. unsalted butter
1/2 c. Half and Half
Pinch of saffron threads, or to taste
1 tsp. fresh lemon juice or to taste

Cook parsnips covered with water 8-10 minutes. Drain and puree in processor. Stir in butter, cream, saffron and lemon juice. Add salt and pepper. Makes 2 1/2 cups and can be done a day ahead.