Parsnip-peas-parsley-purée, aka PPPP

Gourmet veggies...what the fuck is wrong with me?

Ingredients:
Parsnips - 2 lbs (or 1 lb parsnip, 1 lb potatoes)
Peas - 1 lb (.5 for puree, .5 for whole)
Parsley (fresh)
Dill (fresh)
Chives (fresh)
Chicken broth (~2.5 cups)
Cream/milk
Butter

Rinse & peel parsnips/potatoes and chop roughly. Place in medium-large sauce pan and just cover with water, add ~tbsp salt and mix. Bring to boil and cook till tender ~7-10 minutes. While boiling turn oven to 420.

Drain parsnips, add to bowl and toss with some oil and ground pepper (I like green). Throw parsnips on a roasting pan, let go ~15 minutes, turn and go another five or ten. Don't really need color or crisp, just drive some water out and concentrate flavor.

While the parsnips are roasting add peas to same saucepan and just cover with chicken broth. Bring to a boil and just heat through.

Drain broth into another container and add half the peas to the parsnips in a blender (I actually don't have a standup blender but an immersion stick blender and a tall ice-tea server works pretty well). Add most of the broth, half a sprig's worth of dill, tablespoon or so each chopped parsley and chopped chives and blend until smooth, adding broth as necessary.
Add S & P to taste (I didn't require salt, personally).
Add ~quarter cup cream and a few small pads of butter and give a last few pulses to mix.

*I like some flecks of pea in mine but you could blend the peas first to ensure a more purely green purée (sort of looks like mint-chip ice cream, minus the chips, of course).
Actually I just thought how this could look like mint-chip: add some roasted, chopped mushrooms (I actually just served this with whole roasted mushrooms, they exude a lot of supercharged liquor which I added to the puree).