Parsnip Purée with Sautéed Brussels Sprouts Leaves
['3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces', '3/4 stick unsalted butter, cut into pieces', '1 1/2 cups whole milk', '10 ounces Brussels sprouts', '1 1/2 tablespoons olive oil', '3 tablespoons water']
Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.
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