Ingredients
1½lbscarrots,coarsely chopped
2lbsparsnips,peeled and cut into ½ inch pieces
½cupbutter,diced and softened
1pinchground nutmeg
salt,to taste
ground black pepper,to taste
Preparation
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer for about 15 minutes until vegetables are very tender. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth.
Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
