Parsnip Purée with Smoked Paprika

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1 teaspoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, smoked paprika and remaining 2 teaspoons salt to a simmer in a 4-quart heavy pot over moderate heat. Drain vegetables in a colander. Put all the ingredients in a food processor and blend until desired creaminess.