Recipe - Root Crisps

1 md Butternut squash
1 md Celery root
3 md Potatoes
3 lg Carrots
3 lg Parsnips
2 Bay leaves
3 tablespoon Unsalted butter
3 tablespoon Whipping cream
Ground nutmeg

Butter 10 to 12cup casserole. Bring large pot of salted water to boil.
Peel and seed squash and cut into 1inch cubes. Peel remaining vegetables
and cut into 1inch cubes. Peel remaining vegetables and cut into 1inch
cubes. Add vegetables and bay leaves to boiling water; cook until tender,
stirring occasionally, about 20 minutes. Drain vegetables. Discard bay
leaves.

Puree half of vegetables in processor with half of butter and half of
cream, scraping down sides of bowl occasionally. Transfer puree to bowl.
Repeat with remaining vegetables, butter and cream. Transfer to same bowl.
Season with nutmeg, salt and pepper. Transfer puree to prepared casserole.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)

Preheat oven to 350F. Bake puree until heated and beginning to brown on
top, about 45 minutes. Serve hot.

Makes 12