Ingredients

2 large parsnips (peeled and chopped into cubes)

1 T butter

1 medium onion

1/2 cup milk

3 T pecorino-romano

Preparation

  1. Boil the parsnips in 5-6 cups water for about 25 minutes, until they are softened
  2. Melt the butter in a medium saucepan and add the onions. Sweat the onions for 2-3 minutes
  3. Press the parsnips through a potato ricer into the pan with the onions
  4. Add milk and stir thoroughly to blend. Cook 5 minutes
  5. Add cheese, stirring, and cook an additional 5 minutes
  6. Serve warm