Poached Eggs with Parsnip Puree

For the puree: Peel and dice parsnips. Heat milk in a pot and add parsnips. Cover and cook for about 20 minutes, until soft. Stir several times. Remove from heat, add cold butter and mash with a potato masher or puree in a blender until creamy. Season with salt.

For the eggs: Boil 1 liter (approximately 4.2 cups) of water in a wide, water should be about 8 cm (approximately 3 inches) high. Add vinegar and 1 teaspoon salt. Individually crack eggs into a cup. Carefully slide into boiling water to poach. Cook for 4 minutes.