Carrot and Parsnip Swirl

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   ["Chop the parsnips into 1-inch pieces.", "Cut the potatoes into pieces slightly smaller.", "Place parsnips, potatoes, garlic, and water to cover, in a large pot.", "Add some salt and white pepper.", "Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.", "Chop the carrots into 1-inch pieces.", "Cut the potatoes into 2-inch pieces.", "Place the carrots, potatoes, ginger and water in a pot.", "Add some salt and white pepper.", "Bring to a boil, reduce heat and simmer until soft, about 30 minutes.", "For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches.", "Add 2 tablespoons maple syrup to the carrot puree.", "Stir each batch in its own bowl until all ingredients are incorporated.", "Wrap 1-cup of each batch in plastic wrap to form a ""bullet"" shape, continuing until all the batches are used.", "You can make these ahead and microwave them just before dinner.", "Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.", "Note: A viewer, who may not be a professional cook, provided this recipe.", "The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results."]

* Per serving · 4 servings · Values may vary.