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