Vanilla parsnip puree

I get quite a few parsnips in my "Bryson" bags during the winter months. It is a truly beautiful vegetable, deserving of much more acclaim then it receives. I make it into all kinds of concoctions, like this puree of silky smooth parsnip with a sweet side and the hint of vanilla on the finish. Simple to make, very easy to eat and pair with many mains.

2 lbs parsnips peeled and roughly chopped
1 cup milk
pinch of salt
pinch of white pepper
1 vanilla bean scraped and pod included
4 tbsp butter
1/4 cup cream

Cook parsnips in milk and enough water to cover by 1-2" for 25-30 min at a gentle simmer. Till a knife tip pierces the flesh with no resistance.
Mean mix butter,cream, salt/pepper, and vanilla in a saucepan over low heat.
Drain parsnips and allow to dry. A 350 degree oven works well if the parsnips are soggy. The idea is to create as dry a parsnip as possible so it will soak up as much cream and butter mix as possible.
Transfer to a food processor.
Add cream mixture (not all at once)
Blend but do not aerate. You don't want to overwork them as they will get gluelike.
Check for seasoning and enjoy.

I have some venison a friends father got on a hunting expedition that needed using so stay tuned to see where this goes.