Puree of Vegetables

Directions

1. 1
   Cut each carrot into rounds about 1/2 inch thick.
2. 2
   Cut the parsnips crosswise into 1-inch lengths.
3. 3
   Cut the potatoes into rounds about 1 inch thick.
4. 4
   Put the vegetables in a saucepan and add water to cover and salt.
5. 5
   Bring to a boil.
6. 6
   Simmer for about 15 minutes or until tender.
7. 7
   Drain.
8. 8
   Put the vegetables through a food mill or ricer into a saucepan.
9. 9
   Reheat while adding the butter, salt, pepper, parsley and nutmeg.
10. 10
    Blend well.
11. 11
    Serve piping hot.