Carrot And Parsnip Whip

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs parsnips, peeled
• 1 1/2 lbs potatoes, peeled
• 2 tablespoons chopped garlic
• water, just enough to cover vegetables
• salt
• pepper
• 3 lbs carrots, peeled
• 1 teaspoon chopped ginger
• salt
• pepper
• 3 tablespoons butter
• 1/4 cup heavy cream
• 2 tablespoons maple syrup

Recipe

• 1 chop the parsnips into 1-inch pieces.
• 2 cut the potatoes into pieces slightly smaller.
• 3 place parsnips, potatoes, garlic, and water to cover, in a large pot.
• 4 add some salt and pepper.
• 5 cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
• 6 chop the carrots into 1-inch pieces.
• 7 cut the potatoes into 2-inch pieces.
• 8 place the carrots, potatoes, ginger and water in a pot.
• 9 add some salt and pepper.
• 10 bring to a boil, reduce heat and simmer until soft, about 30 minutes.
• 11 for each batch: drain water from cooked vegetables and puree, doing -colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and pepper to both batches.
• 12 add 2 tablespoons maple syrup to the carrot puree.
• 13 stir each batch in its own bowl until all ingredients are incorporated.
• 14 wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
• 15 you can make these ahead and microwave them just before dinner.
• 16 scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.