Step 1

Pre-heat oven to 425 degrees.

Step 2

Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).

Step 3

Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking.

Step 4

Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.

Step 5

Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.

Step 6

Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.

Step 7

Bring pot to a gentle boil.

Step 8

Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.

Step 9

Serve with fresh minced parsley and crumbled bacon.