Parsnip Puree

Course : Vegetables
Serves: 1
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1 pound parsnips -- sliced
1/2 pound carrots -- sliced
2 teaspoons chopped fresh basil
1/2 stick butter unsalted
2/3 cup heavy cream
1 dash dry mustard
1 dash sugar
1 dash freshly grated nutmeg
1 teaspoon salt
1 teaspoon white pepper

Preparation / Directions:

In steamer, steam parsnips and carrots over boiling water until softened. 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. Serve as you would mashed potatoes. Approximately 5 minutes.

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