3 T. butter (can use part olive oil)
Melt in a heavy-bottomed soup pot until brown

1lb. parsnips (chopped)
2 med. onions (chopped)
2 cloves garlic (minced)
Add and saute until onions are translucent but not brown

6 cups chicken or vegetable broth
1/4 t. nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 min.

1/2 cup evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.
1/3 c maple syrup
2 T. Dijon mustard (or more to taste)
Salt to taste
Stir in.
Garnish with 3/4 cup toasted pine nuts or other nuts. My favorite is plaintain chips.