About 5 parsnips
Extra virgin olive oil
Fresh Black Pepper
4 fresh sage leaves
In a large pot, boil peeled and cubed parsnips for about 15 minutes until they are very tender.
In a medium pan, add fresh sage leaves and 2 tablespoons of extra virgin olive oil. Heat on lowest flame for about 5 minutes. Remove from heat and allow to sit for about 5 minutes. Remove sage leaves from oil and set aside.
In a food processor, add in cooked parsnips and sage oil and 2 tablespoons of extra virgin olive oil. Puree until smooth. Add sea salt and fresh black pepper. Garnish with a drizzle of olive oil and cooked sage leaves that we set aside.