Parsnip Potato Puree with Roasted Garlic

Wine pairing; Tables Creek 2017 Roussanne

8 oz Parsnips

1 ½ lbs Russet Potatoes

2 cloves Elephant Garlic

Olive Oil

2 oz Sour Cream

2 oz Cream

2 oz Sweet Butter

Small bunch of Parsley, fine chopped

Salt to taste

Pepper to taste

Nutmeg to taste

Slightly oil the unpeeled cloves of garlic and wrap in foil. Place in 400 degree oven until tender

Peel and dice parsnips and potatoes. Bring salted water to boil, add parsnips and simmer about 5 minutes, Add potatoes and cook until tender. Strain and place in mixer bowl. With a paddle attachment, mix the potatoes and parsnips. Add the peeled roasted garlic and mix for 1 minute more. Add the creams and butter slowly then whip for approximately 1 minute. Do not over mix or they will become starchy. Season to your taste with salt, pepper and nutmeg. Place on baking sheet under broiler or salamander until golden brown. Serve garnished with a sprinkle of chopped parsley. Suggested accompaniment is Herb encrusted Noisettes of Spring Lamb…

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