Ingredients:

  • 500g carrots, peeled and chopped
  • 300g parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 120ml heavy cream
  • 250ml vegetable stock

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. In a large bowl, toss the chopped carrots and parsnips with olive oil, salt, and pepper.
  3. Arrange the seasoned vegetables in a single layer on the baking sheet.
  4. Roast in the oven for 25-30 minutes, flipping halfway through, until they are tender and golden.
  5. Transfer the roasted vegetables to a blender or food processor. Add the heavy cream, vegetable stock, and nutmeg.
  6. Process until the mixture is creamy and well combined.
  7. Taste and adjust seasoning if necessary before serving.