Puree of Vegetables

1. 1

   Cut each carrot into rounds about 1/2 inch thick.

2. 2

   Cut the parsnips crosswise into 1-inch lengths.

3. 3

   Cut the potatoes into rounds about 1 inch thick.

4. 4

   Put the vegetables in a saucepan and add water to cover and salt.

5. 5

   Bring to a boil.

6. 6

   Simmer for about 15 minutes or until tender.

7. 7

   Drain.

8. 8

   Put the vegetables through a food mill or ricer into a saucepan.

9. 9

   Reheat while adding the butter, salt, pepper, parsley and nutmeg.

10. 10

    Blend well.

11. 11

    Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.