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Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or non-stick sheets.
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Toss the parsnips with the olive oil and 1 teaspoon of the salt, and lay the vegetables out evenly on the trays.
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Roast both vegetable trays in the oven for about an hour until the onions are nice and caramelized and the parsnips are tender and cooked through.
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In the bowl of your stand mixer fitted with the paddle attachment, transfer the roasted vegetables, and add the broth, garlic, cumin, lemon zest, and remaining teaspoon of salt, and whip until you get the desired consistency. (You may need to add more vegetable broth.)
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Stir in the parsley, chives, thyme, and rosemary. Tweak herbs and salt and pepper to taste, and serve family style.