Whipped Carrots and Parsnips

Ingredients

• 0.5 cup butter diced
• 1.5 pounds carrots coarsely chopped
• 1 pinch ground nutmeg 
• 8 servings ground pepper black to taste
• 2 pounds parsnips peeled cut into 1 1/2 inch pieces
• 8 servings salt to taste

Equipment

• food processor
• bowl
• sauce pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add carrots, cover partially, and simmer 5 minutes.
3. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes.
4. Drain well.
5. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates.
6. Transfer to food processor.
7. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often.
8. Transfer to bowl.
9. Serve.