Whipped Carrots and Parsnips
Description
This simple recipe for carrots and parsnips features simmered root veggies that are puréed with butter and nutmeg for fantastic results every time.
Ingredients
•
1 1/2 pounds carrots, coarsely chopped
•
2 pounds parsnips, peeled and cut into 1/2 inch pieces
•
1/2 cup butter, diced and softened
•
1 pinch ground nutmeg
•
salt to taste
Directions
1
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2
Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.