Yesterday was Columbas Day, and my honey and I had the day off from both school and work. We went to our local farmstand/ farmers market and stocked up on winter squashes. You should see the large box of acorn, butternut,ect...that we brought home. We also found parsnips and carrots galore, which is what inspired this dish, the parsnips lend a spicy bite to the carrots natural sweetness. Carrot & Parsnip Purree
Take 5 or 6 carrots to 2 parsnips, peel and chop. Put into pan of boiling water and cook until soft.
Drain and put into blender or food processor, add pinch of nutmeg and ginger, a pat of butter and splash of milk or cream, add 1/4 cup of parmesan cheese and blend untill creamy. Salt and pepper to taste.
This should serve about four people or so.
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