Ingredients

• 1 bulb garlic
• 15ml (1tbsp) olive oil
• 1kg (2lb 4 oz) parsnips
• 50g (2 oz) butter
• 142ml (5 floz) carton double cream
• pinch freshly ground nutmeg
• sea salt
• freshly ground black pepper
• 30ml (2 tbsp) fresh chopped thyme
• sprigs of thyme leaves, to garnish

Tools

• Hand Mixer

Method

1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the garlic bulb on a baking sheet and drizzle with the oil. Bake for 20 minutes, until softened.
2. Meanwhile cut the parsnips into even size pieces and cook in a pan of boiling water for about 15 - 20 minutes, until tender.
3. Drain thoroughly and return to the pan. Remove the garlic from the oven and carefully squeeze the garlic flesh out of the skins and add to the parsnips with the remaining ingredients. Cover and return the pan to the
   heat and bring the cream to the boil.
4. Remove pan from the heat and using the hand mixer beat on speed 3 for approx. 1 minute, until smooth and well blended. Serve scattered with fresh thyme leaves.

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