- 8 parsnips, peeled and cut into 2 inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/4 cup maple syrup
- 1 tsp nutmeg
- 6 tablespoons butter, divided
- sea salt and freshly ground black pepper to taste
Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the maple syrup, nutmeg and 3 tablespoons of butter.
Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.