This ultra-smooth puree is the perfect compliment to your Thanksgiving turkey.

• 6 cups parsnips, peeled & chopped
• 4 T. unsalted butter
• 2 Anjou pears, peeled & chopped
• 1 T. cognac
• 1/2 cup sour cream
• 1/4 t. ground allspice
• salt & pepper, to taste

Place the parsnips in a large saucepot and add water to cover. Bring to a boil, then reduce the heat and allow to simmer until the parsnips are tender, about 20 minutes. Drain well.

Meanwhile, melt the butter in a small skillet over medium heat. Add the pears and saute for 5 minutes. Add the cognac and continue to cook, stirring often, for 10 minutes longer.

Place the parsnips and the pear mixture in a food processor and puree until smooth. Add the sour cream and allspice and blend well. Season to taste with salt & pepper. Serve warm.

Serves 6-8

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