Whipped Carrots & Parsnips

This whipped side dish is the upgrade your holiday table needs. Tender ForYou® carrots and parsnips simmered until soft, then whipped with butter and a touch of cream until they're cloud-light and slightly sweet. Make them up to a day ahead and reheat with a splash of milk just before serving.

• 1 1/2 lbs For You® Carrots, coarsely chopped
• 2 lbs For You® Parsnips, peeled and cut into 1/2″ pieces
• 1/2 C. butter, diced and softened
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.