- 2 cups parsnips, peeled and chopped into 1-inch pieces
- 1 cup orange juice
- 1 cup white wine
- ½ cup water
- ½ teaspoon turmeric powder
- 2 tablespoons unsalted butter
- Himalayan sea salt, to taste
- dash cayenne pepper
In medium-size, heavy-bottomed saucepan, add orange juice, wine, water and turmeric and bring to a simmer over high heat. Reduce heat to medium and cover, simmering for 20 minutes. Uncover and continue to simmer over medium heat until the parsnips are soft when pierced with a fork.
Transfer parsnips and the remaining liquid in the pan into a food processor and process until smooth. Add butter, salt and cayenne and continue to puree until butter is incorporated.