Preheat oven to 180c
Peel the parsnips, scatter the peels on a bakingsheet, toss with a little olive oil and salt and bake for 5-10 mins until crisp and golden.
Dice the parsnips, onions and garlic.
Sauté the onion in a knob of butter until they soften a little (don’t colour) then add the garlic followed by theparsnips, nutmeg, stock and bay leaf.
Simmer for about 20 mins until soft, remove thebay leaf and blend with the milk and another knob of butter. Season generouslyto taste.
Serve topped with the crispy parsnip peel and more grated nutmeg.