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Whipped Carrots and Parsnips
From Stop and Smell the Rosemary
1½ pounds carrots, peeled and sliced into ½-inch pieces
2 pounds parsnips, peeled and sliced into ½-inch pieces
½ cup (1 stick) unsalted butter, at room temperature and cut into pieces
freshly grated nutmeg
salt
freshly ground pepper
Place carrots in a large pot of boiling salted water. Lower heat, cover partially, and cook 5 minutes. Stir in parsnips. Simmer until vegetables are tender, about 15 minutes. Drain. Return vegetables to pot. Stir over medium heat until excess moisture has evaporated. Purée vegetables and butter in a food processor until smooth. Season with nutmeg, salt, and pepper. Serve warm. Serves 8.
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