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1
Preheat the oven to 500F.
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2
In a large bowl, toss the parsnips in the olive oil, salt, and pepper.
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3
Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
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4
Using a food processor, pulse the milk and garlic together until the garlic is pureed.
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5
Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together.
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6
Serve warm.
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7
In a large bowl, toss squash with olive oil, salt, and pepper.
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8
Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
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9
Prepare the parsnip puree and transfer it to a separate bowl.
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10
Fold in the squash and the rosemary.
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11
Do not overmix.
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12
Taste for seasoning and stir in salt and pepper as needed.
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13
Roast the parsnips for the parsnip puree and then lower the oven temperature to 425F.
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14
In a medium bowl, toss apples with olive oil, salt, and pepper.
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15
Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
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16
Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme.
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17
Do not overmix.
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18
Taste for seasoning and add salt and pepper as needed.
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19
The puree will keep, covered, for 5 days in the refrigerator.
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20
Reheat, covered, in a 350F.
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21
oven for 20 to 30 minutes.
