- 4 parsnips, peeled and cut into chunks
- 2 cloves garlic, smashed
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1/4-1/2 c heavy cream, room temperature
- Pinch ground nutmeg
- Black pepper
Preparation time 15mins
Cooking time 25mins
Preheat the oven to 400 degrees F.
Toss the parsnips, garlic and olive oil on a baking sheet and season with salt (to taste). Roast until the edges are golden and caramelized, about 20-25". If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.
When the parsnips and garlic are roasted, put them in a food processor with the butter, 1/4 c of the heavy cream and the nutmeg. Blend the mixture until smooth - add a bit more heavy cream if needed. Season with salt and pepper, to taste. Serve.