Preheat the oven to 400 degrees (Fahrenheit). Peel and cube the parsnips. Drizzle a couple tablespoons of extra virgin olive oil along with a pinch of kosher salt and a few grinds of black pepper. Roast for around 45 minutes or until fork tender and golden brown.
Once the parsnips have roasted, combine all ingredients except for the chicken stock and olive oil in a food processor. Puree for a few seconds, then stream in the chicken stock first and olive oil.
Let the processor run until creamy, transfer to a serving dish and garnish as desired. It will still be warm, so you may prefer to pop it in the fridge for a bit before serving. We ate it at room temp and it was delicious!
*Kosher salt and black pepper, plus a little extra olive oil for roasting the parsnips.