Carrot And Parsnip Whip

1 pound carrots
1 pound parsnips
1 small onion
1 cup vegetable broth
1 Tbsp butter (may substitute olive oil)
1/8 tsp ground nutmeg

Peel and cut the carrots, and parsnips into 1/2 inch pieces; peel and cut the onion into 1 inch pieces.
Put the carrots, parsnips, onion, and vegetable broth in a large saucepan; bring to a boil over medium-high heat; reduce heat immediately and cover; simmer slowly for 20 to 25 minutes or until the veggies are tender.
Drain the vegetables through a colander over a bowl, reserving broth.
Put vegetables, butter, nutmeg, and 1/4 cup of the reserved broth in your food processor and ‘puree’ until smooth and whipped. Add more reserved broth if you want to make the puree thinner.
Serve immediately in small bowls as a side dish loaded with nutrition. The flavors will develop more if you refrigerate overnight, then just reheat slowly in a saucepan before serving.
This also may be turned into soup by just adding more reserved broth to the food processor.
This also makes a great pasta sauce. Just adjust thickness of puree and serve over hot cooked penne or other pasta, tossing to combine.