Parsnips and Carrot Puree

Name: Parsnips and Carrot Puree
Yield: 10 to 14 servings
Ingredients: 2 pounds carrots, peeled and cut into ½-inch chunks; 2 ½ pounds parsnips, peeled and cut into 1-inch chunks; ½ cup cream; ½ cup milk; 2 tablespoons unsalted butter; Salt and freshly ground pepper to taste; ⅛ teaspoon nutmeg, or to taste

By Pierre Franey

Published December 17, 1985

Total Time: About 15 minutes
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:10 - 14 servings

2 pounds carrots, peeled and cut into ½-inch chunks
2 ½ pounds parsnips, peeled and cut into 1-inch chunks
½ cup cream
½ cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
⅛ teaspoon nutmeg, or to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
Step 3
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.

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