Creamy Roasted Parsnips and Fennel

Name: Creamy Roasted Parsnips and Fennel
Ingredients: 3 tablespoons good quality extra-virgin olive oil, divided; 1 pound parsnips, peeled and cut into 1/2-inch slices; 1 large fennel bulb, sliced into 3/4-inch pieces; 2 shallots, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon sweet rice flour; 2 cups unsweetened nondairy coconut beverage (not coconut milk in the can); 2 tablespoons finely chopped fresh sage; 1/2 teaspoon freshly grated nutmeg; Sea or Himalayan salt to taste; Freshly ground black pepper to taste; 1/3 cup finely chopped, toasted hazelnuts and walnuts