Whipped Parsnips With Roasted Garlic - cooking recipe

Ingredients

1 medium head of garlic
1 lb fresh parsnip, peeled and coarsley chopped
1/4 cup whipping cream (unwhipped)
2 -3 tablespoons butter (no subs!)
1/4 teaspoon nutmeg
salt and pepper

Preparation

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.