Recipe - Parsnip Puree

1 pound Parsnips; cut or sliced up
One half pound Carrots; cut or sliced up
2 teaspoon Chopped fresh basil
One half Stick unsalted butter; (1/4
cup)
2/3 cup Heavy cream
1 ds Dry mustard
1 pn Sugar
1 pn Freshly grated nutmeg
Salt and freshly ground
white pepper to
Taste

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.

Per serving (excluding unknown items): 926 Calories; 60g Fat (56% calories
from fat); 10g Protein; 95g Carbohydrate; 218mg Cholesterol; 169mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2089

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