Using a vegetable peeler, carefully peel the parsnips. Slice off both the stems and the tips of the root ends. Cut the parsnips into uniform chunks—think 1-inch pieces.

Place the parsnip pieces, minced garlic, and bay leaf into a large pot. Fill the pot with enough water to cover the vegetables by one inch and generously salt the water.

Bring the pot to a boil over medium-high heat.

Once boiling, reduce the heat to medium and simmer until the parsnips are tender, about 10-12 minutes. Drain the parsnips in a colander and remove/discard the bay leaf.

Return the cooked parsnips to the pot and add room-temperature butter and Greek yogurt. Blend until smooth using an immersion blender.

Taste and adjust seasoning with salt and freshly ground black pepper.

Transfer the puree to a dish, drizzle with melted butter, and sprinkle with freshly chopped parsley before serving.