Mashed Carrots and Parsnips
1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste
Boil carrots and parsnips until tender, about 20 minutes. Drain well. Add to food processor with cream/milk and butter and blend until smooth. Alternatively, mash carrots, parsnips, cream and butter by hand. Add a little water if too thick. Add seasonings and serve hot as a delicious side dish.