Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 7
Steps:
- Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
- Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
- Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams
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