Ingredients:

  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • ½ cup (120ml) vegetable broth
  • ¼ cup (60ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Melt butter in a large saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn.
  2. Add chopped parsnips and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until parsnips are very tender, about 20 minutes.
  3. Drain the parsnips and onion in a colander, reserving about ¼ cup of the cooking liquid.
  4. Return the drained parsnips and onions to the saucepan (or transfer to a blender). Add heavy cream and nutmeg (if using).
  5. Using an immersion blender (or regular blender), blend until completely smooth and creamy. Add reserved cooking liquid, 1 tablespoon at a time, until you reach your desired consistency.
  6. Season with salt and pepper to taste. Garnish with chopped parsley (if using). Serve immediately.