Clean and peel the parsnips and rutabaga and remove the ends. Roughly chop into ¼ inch pieces

In a medium pot, bring water to a boil and add parsnip and rutabaga pieces. Allow to boil approximately 10 minutes. Drain and allow to sit in sink to rest for one minute

While vegetables are resting, cook bacon in skillet on stove-top until crispy. Set aside until cooled and crumble by hand. Reserve bacon grease for later.

Chop green onions reserving 1 for garnish

Add the slightly cooled cooked vegetables to a food processor with the bacon fat, bone broth, salt, pepper, garlic and chopped green onions. Blend until a smooth mashed consistency is reached. Add more broth if needed to thin.

Garnish with bacon crumbles and one scallion.