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Categories:Viewed: 81 - Published at: 7 years ago
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
- 18 teaspoon nutmeg, or to taste
Method
- 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.
