Parsnips and Carrot Puree

• 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

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

carrots, parsnips, cream, milk, unsalted butter, salt, nutmeg

Taken from cooking.nytimes.com/recipes/1031 (may not work)