Marbleized Root Vegetable Puree

• 1 lb baking potato, peeled and cut into 2-inch pieces
• 2 small turnips, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 pear, peeled, cored, and cut into 1-inch pieces
• 14 cup whipping cream
• 14 cup butter, divided
• salt and pepper
• 14 lb carrot, peeled and cut into 1-inch pieces
• 1 pinch ground nutmeg

1. Heat oven to 350 degrees.
2. Butter a 2-quart baking dish or casserole.
3. Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more.
4. Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so.
5. Add cream and 3 tablespoons of butter, and mash smooth.
6. Season with salt and pepper.
7. In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes.
8. Drain, transfer to food processor, add remaining butter and nutmeg, and puree.
9. Taste; season with salt and pepper as desired.
10. Alternate potato and carrot puree by half-cupfuls in the baking dish.
11. Draw a knife through and swirl to marbleize.
12. Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.

baking potato, parsnips, pear, whipping cream, butter, salt, carrot, ground nutmeg

Taken from www.food.com/recipe/marbleized-root-vegetable-puree-452368 (may not work)