Carrot and Parsnip Whip

• 3 lbs parsnips, peeled
• 1 12 lbs potatoes, peeled
• 2 tablespoons chopped garlic
• water, just enough to cover vegetables
• salt
• white pepper
• 3 lbs carrots, peeled
• 1 teaspoon chopped ginger
• salt
• white pepper
• 3 tablespoons butter
• 14 cup heavy cream
• 2 tablespoons maple syrup

1. Chop the parsnips into 1-inch pieces.
2. Cut the potatoes into pieces slightly smaller.
3. Place parsnips, potatoes, garlic, and water to cover, in a large pot.
4. Add some salt and white pepper.
5. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
6. Chop the carrots into 1-inch pieces.
7. Cut the potatoes into 2-inch pieces.
8. Place the carrots, potatoes, ginger and water in a pot.
9. Add some salt and white pepper.
10. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
11. For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches.
12. Add 2 tablespoons maple syrup to the carrot puree.
13. Stir each batch in its own bowl until all ingredients are incorporated.
14. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
15. You can make these ahead and microwave them just before dinner.
16. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.

parsnips, potatoes, garlic, water, salt, white pepper, carrots, ginger, salt, white pepper, butter, heavy cream, maple syrup

Taken from www.food.com/recipe/carrot-and-parsnip-whip-231172 (may not work)