Creamy Parsnip Puree
By: Sheri Wetherell
Published: Thursday, December 17, 2009 - 4:37pm

Ingredients




1 pound Parsnips, sliced
1/2 pound Carrots, sliced
2 teaspoons fresh basil, chopped 
1/4 cup unsalted butter
2/3 cup Heavy cream
1 dash Dry mustard
1 pinch Sugar
1 pinch Freshly grated nutmeg
Salt and freshly ground white pepper to taste

Preparation

1 In a saucepan with a steamer insert, steam parsnips and carrots over boiling water until softened. 2 Drain cooked parsnips and carrots and transfer to mixing bowl. Add basil, butter, cream, mustard, sugar, nutmeg and salt and pepper. Beat with electric mixer until smooth.