Whipped Carrots and Parsnips

Ingredients

• 1/2 pound scarrots, coarsely chopped
• pound sparsnips, peeled and cut into 1/2-inch piece s
• 1/2 cup butter, diced and softened
• pinch ground nutmeg
• salt and ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.