In a medium saucepan, melt 2 tablespoons of the butter. Add the parsnips and cook over moderately high heat, stirring often, until golden brown, about 4 minutes. Add the water and a pinch of salt, cover and cook over low heat until the parsnips are tender, about 15 minutes. Uncover and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 5 minutes. Transfer the parsnips and liquid to a blender and puree until very smooth. Return the puree to the saucepan and season with salt and pepper; cover and keep warm.