Roasted Jersey Milk with Root Vegetables and Herbs

Preheat oven to 400°F (200°C).

In a large mixing bowl, toss the carrots, parsnips, rutabaga, and onion with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Ensure the vegetables are evenly coated.

Spread the vegetables in a single layer on a large roasting pan.

Pour the Jersey milk evenly over the vegetables in the roasting pan. Sprinkle the nutmeg over the top.

Roast for 45 minutes, or until the vegetables are tender and slightly caramelized, and the milk has slightly thickened and formed a skin. Stir occasionally to prevent sticking and ensure even cooking.

Let cool slightly before serving. Ladle the vegetables and roasted milk into bowls.