Name: Carrot and Parsnip Swirl
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: approximately 8 cups
Cuisine: american
Ingredients: 3 pounds parsnips, peeled; 1 1/2 pounds potatoes, peeled; 2 tablespoons chopped garlic; Water, just enough to cover vegetables; Salt and white pepper; 3 pounds carrots, peeled; 1 1/2 pounds potatoes, peeled; 1 teaspoon chopped ginger; Salt and white pepper; 3 tablespoons butter; 1/4 cup heavy cream; 2 tablespoons maple syrup

Directions

Chop the parsnips into 1-inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
Chop the carrots into 1-inch pieces. Cut the potatoes into 2-inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Carrot and Parsnip Swirl

Ingredients

For the parsnips:

For the carrots:

For both:

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