I asked the husband to peel me some parsnips the other night. He made art: a parsnip forest.
I used the parsnips to make a puree with chopped hazelnuts. Boil the parsnips, chopped into evenly sized pieces, until soft. If you don't have really big chunks, it'll probably take 10-15 minutes. During this time, roast some hazelnuts on the stove top and then chop them (after they cool a bit).
Drain and puree the parsnips with some milk, butter, salt and pepper. Then stir in the chopped hazelnuts.
I found that the hazelnuts added some good flavor and texture to the puree. Husband suggests that a finer chop of the hazelnuts might have been better.