from Martha Stewart’s “What to Have for Dinner”. This is beautiful and has a great texture. Jasper (the dog) runs when we use the food processor, but the kids love pushing that button.
6 medium carrots (about 1 lb.)
3 medium parsnips (just less than 1 lb.)
1 tablespoon salt
2 large garlic cloves, peeled
4 springs fresh thyme, plus 1 tablespoon leaves
2 tablespoons butter
1 tablespoon cream
Scrub and/or peel the carrots and parsnips and cut into 2-inch chunks. Fill a medium saucepan with about 6 cups water, bring to a boil, add salt. Place carrots, garlic, sprigs of thyme in the water, reduce heat and simmer for 5 minutes. Add parsnips and continue cooking until vegetables are soft, about 15 minutes.
Remove from heat, drain and discard thyme sprigs. Transfer carrots, garlic and parsnips to the bowl of a food processor. Add butter, cream and thyme leaves and process until smooth. Season to taste with salt and pepper. Serve hot, immediately, or make ahead and warm in a saucepan over low heat.