|1||Tablespoon(T)||light cream (optional)|
|1||Bunch(bn)||small parsley leaves, chopped (optional), plus extra to garnish|
|1||Pinch(pn)||salt, to taste|
|1||Pinch(pn)||black pepper, ground, to taste|
Peel the carrots and slice them fairly thinly. Peel the parsnips and cut into bite sized chunks (they are softer and will cook more quickly than the carrots). Boil the two vegetables, separately, in lightly salted water, until tender. Drain them well and put them through a food mill or food processor with the grated nutmeg, a good seasoning of salt and ground black pepper, and the butter. Puree together and taste for seasoning. If you like, blend in some single cream to taste, and add chopped parsley for extra flavor. Transfer the puree to a warmed serving bowl, sprinkle with freshly chopped parsley to garnish and serve immediately.