1 medium head of garlic
1 lb. parsnips, peeled, coarsely chopped (about 3 cups)
1 T. extra virgin olive oil, optional
1/4 tsp. nutmeg
Freshly Ground Pepper
Chives

Preheat oven to 350 degrees F. Cut 1/4 inch off top of garlic head. Discard top and wrap head in foil. Place on rack in oven, roast garlic until tender about one hour. Cool. Press garlic to release from skin into a small bowl and mash. Cook parsnips in pot of boiling water until very tender about 25 minutes. Drain well, reserving 1 cup cooking liquid in another container. Return parsnips to pot. Add (optional) olive oil, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, adding reserved parsnip cooking liquid to mixture to thin to desired consistency. Season to taste with pepper & chives.