Parsnip and Apple Puree

1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

Boil the parsnips until tender.  Drain well.  Meanwhile, heat butter in skillet on medium and sauté the onions and apples until softened, stirring to prevent sticking.  Combine all ingredients and puree (for smoother) or mash by hand (for chunkier).  Check seasonings and serve hot!  Makes great leftovers, too.