Carrot & Parsnip Puree Serves 4

Peel carrots & parsnips and cut into 2″ chunks. Fill a medium saucepan w 6 c cold water, bring to a boil and add salt. Place carrots, garlic and thyme sprigs in water. Reduce heat and simmer for about 5 min. Add parsnips and continue cooking until both vegetables are soft, about 15 min. Remove from heat, drain, and discard thyme sprigs. Transfer carrots, parsnips and garlic to work bowl of a food processor. Add remaining ingredients and process until completely smooth. Season to taste. Serve immediately, garnished w fresh thyme or grated fresh nutmeg, if desired.

Carrots 6 medium
Parsnips 3 medium
Garlic 2 lg cloves, peeled
Thyme 4 sprigs fresh
Thyme 1 T leaves
Butter 2 T
Heavy Cream 1 T