Puree of Vegetables

• 6 carrots, about 1 pound, well trimmed and scraped
• 4 parsnips, about 1 pound, well trimmed and scraped
• 6 medium-sized potatoes, about 2 pounds, peeled
• Salt to taste
• 8 tablespoons butter
• Freshly ground pepper to taste
• 4 tablespoons finely chopped parsley
• 1/4 teaspoon freshly ground nutmeg

1. Cut each carrot into rounds about 1/2 inch thick.
2. Cut the parsnips crosswise into 1-inch lengths.
3. Cut the potatoes into rounds about 1 inch thick.
4. Put the vegetables in a saucepan and add water to cover and salt.
5. Bring to a boil.
6. Simmer for about 15 minutes or until tender.
7. Drain.
8. Put the vegetables through a food mill or ricer into a saucepan.
9. Reheat while adding the butter, salt, pepper, parsley and nutmeg.
10. Blend well.
11. Serve piping hot.

carrots, parsnips, potatoes, salt, butter, freshly ground pepper, parsley, freshly ground nutmeg

Taken from cooking.nytimes.com/recipes/1263 (may not work)