Creamy Parsnip ‘Risotto’ with Mushrooms

Recipe: Extracted from Wholehearted by Kelly Gibney, Beatnik Publishing, RRP $49.99, beatnikshop.com 5 medium parsnips 3 medium garlic cloves, finely diced 1 small onion or 1 leek, finely diced 1½ cups (375ml) vegetable stock 1 tbsp fresh thyme leaves 500g Portobello or Swiss brown mushrooms, sliced ½ cup (125ml) pouring cream (could use additional stock…