Whipped Parsnips with Roasted Garlic - head of garlic

Method

• Preheat oven to 350F.
• Cut 1/4 inch off top of garlic.
• Discard top.
• Wrap head tightly in foil.
• Place on rack in oven; roast until garlic is tender, about 1 hour.
• Cool.
• Press garlic to release from skin.
• Transfer garlic to small bowl; mash.
• Cook parsnips in pot of boiling salted water until very tender, about 25 minutes.
• Drain well, reserving 1/2 cup cooking liquid.
• Return parsnips to pot.
• Add cream, butter, nutmeg, and mashed garlic.
• Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick.
• Season to taste with salt and pepper.