Espresso and Lime

0 Peel and slice the parsnips into half inch slices and place them into a medium saucepan
1 Add 1 cup of heavy cream, 1 cup of whole milk and the garlic into the saucepan and place over medium high heat
2 Bring the mixture to a boil and then reduce the heat to medium, cover the saucepan and simmer until the parsnip are tender (about 15 minutes)
3 Use a slotted spoon to transfer the parsnips into a blender or food processor
4 Add about 1/2 cup of the cream mixture, 3 tablespoons of softened butter and a pinch of salt and black pepper in with the parsnips and blend until smooth
5 Add additional cream mixture until the parsnips develop a smooth, creamy consistency
6 Taste to see if additional salt or black pepper is needed
7 Transfer the parsnip purée into a serving dish, top with a tablespoon of butter, some finely chopped parsley and red pepper flakes (optional)