Dec 8 2016
This is a delicious fall dish that will be a great addition to lots of your entree and will come in handy during the Holidays!
Cook the chopped parsnips in a pot with the stock for 15-20 minutes until very tender. Drain and keep some of the liquid. Place the veggies in a food processor while still warm and process with the butter, 1 tsp of salt,1/2 tsp of pepper and the nutmeg for 2-3 minutes. Depending on how you want to consistency add some of the cooking liquid, I added 1-2 tbsp and 1 tbsp of olive oil and it was perfect and smooth.