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Ingredients
- 1 1/2 pounds parsnips, peeled and coarsely chopped
- 1 pound carrots
- 1/4 cup butter, softened
- 2 T whipping cream
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 T fresh parsley
Details
Servings 8
Preparation
Step 1
In a large saucepan cook parsnips and carrots in lightly salted boiling water 35 minutes or until extremely tender; drain.
Place drained vegetables, butter, cream, nutmeg, salt, and pepper in a food processor bowl, half at a time in necessary. Cover and process until smooth, stopping and scraping bowl occasionally. In necessary add 1 Tablespoon water to make it creamy. Place in serving bowl and top with fresh parsley.
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