Parsnips are such a wonderful vegetable, think the sweetness of a carrot and the creaminess of a potato. Make this ahead of time and keep in the fridge for up to 3 days, just reheat just before serving.
2 pounds parsnips, peeled and cut into 1-inch pieces (8 medium)
2 tablespoons extra-virgin olive oil
1 1/4 cup water or chicken stock, see our homemade stock recipe
1/2 cup cream or half-and half
1/8 teaspoon nutmeg
Salt and fresh ground black pepper
Heat oven to 400 degrees F and position an oven rack in the middle of the oven.
In a medium bowl, toss parsnips with olive oil and 1/2 teaspoon of salt. Arrange parsnips in one layer onto a baking sheet — or use two baking sheets. Bake in the oven for about 30 minutes, turning once, until lightly golden brown.
Add roasted parsnips to a food processor (or use a food mill) with water/stock, cream and nutmeg. Puree until your desired consistency, add more water if necessary. Stir in a few grinds of pepper and season with salt to taste.