- Place peeled parsnips, pear (peeled, cored and halved) and peeled garlic in a large saucepan and cover with lightly salted water.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes. Drain and transfer to a food processor.
- Add butter, lemon juice, salt and pepper. Process until completely smooth.
- Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)