Sunny's Holiday Parsnip Puree

• 4 parsnips, peeled and cut into chunks
• 2 cloves garlic, smashed
• 1 tablespoon olive oil
• Salt
• 2 tablespoons butter
• 1/4 to 1/2 cup heavy cream, room temperature
• Pinch ground nutmeg
• Freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. Toss the parsnips, garlic, and olive oil on a baking sheet and season with salt, to taste.
3. Roast until the edges are golden and caramelized, about 20 to 25 minutes.
4. 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.
5. When the parsnips and garlic are roasted, put them into a food processor with the butter, 1/4 cup of the heavy cream and a pinch of nutmeg.
6. Blend the mixture until smooth, and if needed add a bit more heavy cream.
7. Season with salt and pepper, to taste.
8. Transfer the puree to a serving bowl and serve.

parsnips, garlic, olive oil, salt, butter, heavy cream, ground nutmeg, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-holiday-parsnip-puree-recipe.html (may not work)