4 carrots sliced
4 parsnips sliced
1 and 1/2 cup water
dash of nutmeg
dash of Cinnamon
1-3 tsp maple syrup
Cook sliced carrots and parsnips in water. Boil then turn to low heat for 5-7 minutes until tender.
With a slotted spoon transfer veggies to a food processor. Add 1/2 cup to 1 cup of liquid from cooking water to the processor. Process until smooth and add the above seasonings.
You can prepare a day ahead and heat in oven at 350 for ten minutes (the recipe says this--I haven't tried it. I would probably nuke)