- Heat large sauté pan over medium-low heat until warm. Add grapeseed oil, parsnips, and salt. Slowly roast parsnips, stirring often until they begin to caramelize, then add garlic and thyme. Cook for 2 additional minutes.
- Add half vegetable stock to pot and gently simmer parsnips until very tender. Add additional stock as needed.
- Remove thyme sprig, and transfer parsnips and cooking liquid to blender. Purée on low until smooth. Then purée on high, adding more vegetable stock
as needed until desired consistency is achieved. Adjust seasoning.
- Garnish with roasted pearl onions, lemon thyme, lemon oil, and crispy bits of guanciale.