Pureed Roasted Parsnips

• 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
• 3 tablespoons butter, melted
• 1 12 cups water
• 18 teaspoon nutmeg
• salt (to taste)
• pepper (to taste)

1. Preheat oven to 400F Peel parsnips, make a cut off the top of the fat end of each parsnip.
2. This will show you extent of the inner core.
3. Often this core is stringy and woody, especially at the larger end of the parsnip.
4. When you are prepping the parsnips, cut around this core.
5. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat.
6. Lay out the parsnips on a roasting pan in a single layer.
7. Roast in the oven for 20 to 25 minutes, at 400F, until lightly golden, turning the parsnips once half-way through the cooking.
8. Put cooked parsnips into a blender or food processor.
9. Add 1 1/2 cups water, and pulse until pureed to the desired consistency.
10. Add more water if necessary.
11. Add nutmeg and salt and pepper to taste.

parsnips, butter, water, nutmeg, salt, pepper

Taken from www.food.com/recipe/pur-ed-roasted-parsnips-344391 (may not work)