A simple and satisfying side dish.

INGREDIENTS

1 pound turnips, peeled
1 pound large carrots, peeled
1 pound parsnips, peeled
1/4 cup (1/2 stick) butter
Ground nutmeg

PREPARATION

Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve. Serves 6.

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