1 1/2 lb. fresh carrots
1 lb. fresh parsnips
1/2 tsp. salt (1/4 each pan)
8 tbsp. butter
Nutmeg
1 tsp. sugar

Peel carrots and parsnips, cut in 1 1/2 inch pieces. In 2 saucepans, place vegetables with 1/4 teaspoon salt and water to cover. Cook until tender. Parsnips may take longer. Drain.

Combine carrots and parsnips and mash with butter, sugar and 2 healthy dashes of nutmeg. Bake at 350 degrees in non-stick sprayed casserole dish 1/2 to 3/4 hour until top is a bit dry. Dot with butter and a bit of nutmeg. Serves 6-8.