Ingredients
8
8 servings
- •1.5 pounds carrots, coarsely chopped
- •2 pounds parsnips, peeled and cut into 1/2 inch pieces
- •0.5 cup butter, diced and softened
- •1 pinch ground nutmeg
- •salt to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 222
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 8g
- Protein: 2g
- Sugar: 10g
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