Recipe - Carrot Parsnip Puree

1 pound Carrots, Peeled And Cut Into
3/4Inch Pieces
1 pound Parsnips, Peeled And Cut
Into 3/4Inch Pieces
Salt To Taste
2 tablespoon Heavy Cream
2 tablespoon Butter Or Margarine
1 tablespoon Bourbon
One half teaspoon Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce balances the sweetness
of the parsnips to give this dish a wonderfully mellow flavor. In a 2quart
saucepan, cover the carrots and parsnips with cold water. Add salt and
bring to a boil over mediumhigh heat. Reduce the heat to low, cover, and
simmer for 20 to 25 minutes, or until the vegetables are tender but not
mushy, then drain. Puree the vegetables with the remaining ingredients on a
food processor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini