PARSNIPS AND CARROT PUREE

Parsnips and Carrot Puree image

Provided by Pierre Franey

Time 15m

Yield 10 - 14 servings

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled and cut into 1/2-inch chunks
2 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 cup cream
1/2 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
1/8 teaspoon nutmeg, or to taste

Steps:

Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams