Winter Vegetable Puree - cooking recipe

Ingredients

1 lb. turnips
1 lb. parsnips
1 lb. sweet potatoes or yams
1 lb. carrots
3 Tbsp. butter
1/4 c. heavy cream
dash of nutmeg
salt and pepper

Preparation

Peel the vegetables. Chop into medium-size pieces. Cook until soft; drain and mash. You can puree them together or mash and mix together. Add butter (melted), heavy cream, dash of nutmeg, salt and pepper to taste. Mix everything together and mound in a casserole. When ready to serve, microwave 3 to 5 minutes until hot.