Peel the parsnips and chop into bite-sized chunks.
Add the parsnips to a large pot of water and bring to the boil. Reduce the heat slightly and boil gently for 12 minutes or until soft, then drain.
Meanwhile, add the milk to a small pan along with the bay eaves and garlic and heat gently to warm, but not boil. Allow it to simmer gently for a few minutes.
Remove the bay leaves and garlic cloves from the milk and discard them, then add the milk to a blender along with the drained parsnips, cream, butter, salt and pepper.
Blend until the parsnip puree reaches the consistency of whipping cream. If the puree is too thick, add a little more milk to thin it out.
Serve warm and enjoy.
Notes
When choosing parsnips, make sure they aren't too floppy and old, so they have more nutrients.When seasoning the milk, do not bring it to a boil as it can scorch the milk leaving a burnt taste in the puree.If you're using a blender to puree, make sure you place a towel on top to prevent any hot liquid from splashing.An immersion blender can also be used to puree the parsnips if you don't have a regular blender.