Truffled Parsnip Puree

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Ingredients

3 1/2 cups organic vegetable broth (such as Swanson Certified Organic)

3 cups 1% low-fat milk

4 pounds parsnips, peeled and cut into 2-inch pieces (about 12 cups)

1/4 cup butter

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves, crushed

1 teaspoon white truffle oil

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