Bring parsnips, chicken broth and water to boiling in a medium saucepan; reduce heat. Cover and simmer for 20 to 30 minutes or until parsnips are very tender; drain.Advertisement
Transfer parsnips to a food processor. Add milk, butter, thyme, ground pepper and salt; cover and process until almost smooth. Spoon into serving bowls. Sprinkle with nutmeg. If desired, garnish with thyme sprigs.
1 1/2 starch