Roasted Parsnips are the Key to this Dairy-Free Eggnog

What better way to cut the overly creamy, viscous mouthfeel of traditional eggnog than with roasted veggies? At Daisies in Chicago, parsnips are poached, roasted, and puréed with star anise, cloves, cardamom and allspice to make a sweet and creamy base for their dairy-free eggnog, conceived of by Beverage Manager Kevin Murphy and Chef Joe Frillman. A whole...