Drain garlic and parsnips in colander, then let them sit in colander for 3 to 5 minutes, tossing once or twice, to allow excess moisture to drain out and evaporate.

Meanwhile, return empty pot to stove over low heat. Add cream and 2 tablespoons (regular, not browned) butter and cook 2 to 3 minutes or until butter has melted and cream is just warmed through. Do not let mixture boil.

Transfer garlic, parsnips and cream mixture to bowl of food processor fitted with knife blade attachment. Add Parmesan, thyme, salt and pepper and process 2 to 3 minutes or until puree is completely smooth and silky, scraping down side of bowl as needed. Taste and adjust seasoning with additional salt and pepper, if needed.

Transfer mixture to serving bowl. Use the back of a spoon to create a shallow well in the center of the puree, then drizzle with warm Brown Butter and serve immediately.