All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

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mail to: WBBA, P.O. Box 312, Pittsfield, IL 62363

(from Bon Appetit Keep It Simple cookbook)

"Many vegetables take well to pureeing after they are boiled. Root vegetables, like the carrots and parsnips used in this recipe, are especially well suited to the technique."

1 ½ pounds carrots (about 6 medium), peeled, cut into 1/2-inch pieces
2 pounds parsnips, peeled, cut into 1/2 –inch pieces
½ cup (1 stick) butter, cut into pieces, room temperature
Ground nutmeg

Bring large pot of salted water to boil. Add carrots; cover partially and simmer 5 minutes. Add parsnips; cover partially and simmer until vegetables are very tender, about 15 minutes. Drain well. Return vegetables to same pot; stir over medium heat until any excess moisture evaporates. Transfer to processor. Add butter; process until smooth. Season with nutmeg, salt and pepper. (Can be made 4 hours ahead. Rewarm over low heat, stirring often.) Transfer to bowl; serve.

8 servings