Parsnips+Roasted leeks

MASHED PARSNIPS WITH ROASTED LEEKS AND NUTMEG
Makes 4 to 6 servings

11/2 pounds parsnip, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil cooking spray
1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly
1/2 to 2/3 cup skim milk, warmed
1 tablespoon butter, softened
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste

1. Preheat oven to 500̊F.
2. Put parsnip and potatoes in a large saucepan and cover with water.
3. Bring to a boil and boil gently, about 12 minutes, or until very tender.
4. Meanwhile, spray a cast-iron frying pan with olive oil cooking spray.
5. Halve leeks again, crosswise if using only one large one.
6. Add to pan and put in the oven.
7. Cook about 15 minutes until browned all over. Turn a few times to cook evenly.
8. Remove, chop, and set aside.
9. When parsnip and potatoes are cooked, drain well and return to the pan over low heat.
10. Mash, adding milk and butter as you do.
11. Add just enough milk to get the texture you prefer, and leave a few lumps if you like.
12. Fold in leeks and season with nutmeg, salt, and pepper.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.