Peel the parsnips like carrots and trim off the tips. Cut into equal-size pieces. Place in a medium saucepan and cover with milk. Add a pinch or two of salt.
Simmer (don’t boil) until soft and tender. Remove from heat, and let stand for 10 to 15 minutes.
Blend the solids until smooth, using a little cooking liquid a time — just enough to allow some movement in the blender.
Blend some more. Adjust seasoning and enjoy. Makes 4 servings.