Purée of Potatoes and Parsnips

Ingredients

 * 3 parsnip
 * 2 russet potato
 * 1/2 onion
 * 2 garlic clove
 * 1 quart water
 * salt
 * fresh ground black pepper

Directions
Place parsnips, potatoes, onion and garlic in saucepan. Add cold water; cover. Bring to a boil, cook until vegetables are tender (about 20 minutes); drain. Puree with hand-held blender or mash with a potato ricer. Season to taste with salt and pepper.