1 lb Parsnips 2 med Onions 2 Garlic Cloves 1/4 tsp Grated Nutmeg 6 cups Chicken Stock 1/3 cup Butter 1/2 cup 35% cream 2 tbsp Dijon mustard 1/3 cup Maple syrup Salt to taste 3/4 cup Pine nuts - toasted
In a heavy bottomed pot (dutch oven) , melt butter on medium heat. When butter starts to brown, add parsnips, onions and garlic. Cook until onions become translucent but not brown.
Add nutmeg and chicken stock, bring to a simmer and cook for 40 minutes or until parsnips are soft. Add crream, take off heat and puree with hand mixer or blender until velvety smooth. Add Dijon mustard, maple syrup and salt to taste, for a spicer taste add more mustard.