Preheat a medium nonreactive pot over medium heat. Add the olive oil. Allow it to heat for a moment then stir it around to coat the bottom of the pan. Add the onions, garlic, bay leaf and thyme. Turn the heat to medium-low and sweat the onions stirring occasionally until soft without browning.

Add the parsnips covered with the water. Bring to a simmer and allow to cook uncovered for about 45 minutes or until the parsnips are soft.

Remove the bay leaf and thyme then add the salt and the rest of the contents of the pot to a blender and puree until smooth. Stir in the cream and adjust the seasoning if necessary.

Slice the vanilla bean in half. Scrape the bean and add the contents to the crème fraiche. Save the outside of the vanilla bean for another application. Whisk the salt, crème fraiche and vanilla bean together.

Combine ricotta, salt, lemon zest, and black pepper for Lemon Whipped Ricotta.