Whipped Parsnips With Roasted Garlic

READY IN: 1hr 35mins


  • 1
    lb fresh parsnip, peeled and coarsley chopped
  • 14
    cup whipping cream (unwhipped)
  • 2 -3
    tablespoons butter (no subs!)
  • 14
    teaspoon nutmeg
  • salt and pepper


  • To make the roasted garlic: set oven to 350 degrees.
  • Cut off about 1/4-inch off of the top of the garlic bulb and discard.
  • Wrap head loosley in foil and place on a small baking pan.
  • Roast until garlic is tender (about 1 hour) cool.
  • Press bottom of the cooled bulb to squeeze out the pulp.
  • Transfer to a bowl and mash with fork.
  • Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
  • Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
  • Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
  • Season generously with salt and pepper.