In a saucepan, boil lightly salted water.

Peel and cut the parsnips into chunks and cook them for about 20 minutes in boiling water. To check the cooking, pass a knife into a piece of parsnip, it must go through without resistance.

Meanwhile, heat the oil in a frying pan and brown the chopped garlic. Add shrimp, chopped parsley, tomato past, salt and pepper, cook for 5 minutes.

In a bowl, add cooked parsnips, liquid cream, milk, nutmeg. Using a hand blender, mix until you get a puree without chunks. Salt, pepper to your liking.

Serve the puree by adding the shrimp and cilantro (optional).

As a suggestion, you can also add the basil oil presented in the photos. The full recipe can be found on Cooknvibe's Instagram but I can add it here by comments request.