Roasted and Creamed Mashed Parsnips

2 pounds firm, unblemished, medium parsnips

2-3 tablespoons unsalted, melted butter

1 clove garlic, julienned

11/2 cups heavy cream

2-3 sprigs fresh thyme, leaves stripped

2-3 tablespoons unsalted butter, melted, or extra virgin olive oil, or half of each

1/4 teaspoon or less nutmeg

Very tiny piece blade mace

11/2 teaspoons ground white pepper

1 teaspoon kosher salt

Heat oven to 400 degrees. Peel parsnips and cut into small chunks, removing any tough core in the thicker end. Place in a bowl, drizzle with 2 to 3 tablespoons melted butter, add the garlic and mix well. Turn out in a single layer onto shallow roasting pan and roast 20-30 minutes, turning once, until evenly light tan-brown and tender. Remove from oven and cool slightly.

Place parsnips in food processor with cream, thyme leaves, butter or olive oil, nutmeg, blade mace, pepper and salt. Pulse to desired consistency, adding more cream as desired.

Serves four to six.

Cook's note: For best results make ahead and reheat, covered, in 350-degree oven or microwave.