Parsnips and Carrot Puree

1. 1

   Cover carrots with lightly salted water in deep saucepan and bring to boil.

2. 2

   Simmer about 3 minutes, then add parsnips.

3. 3

   Simmer for 5 minutes more, or until both are cooked but not too soft.

4. 4

   Meanwhile, combine cream and milk in saucepan and heat to warm.

5. 5

   Reserve.

6. 6

   Transfer carrots and parsnips to a food mill and mash to a smooth consistency.

7. 7

   Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture.

8. 8

   Combine well over medium-low heat.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.