Mashed Parsnip & Root

Ingredients:
4 Large parsnips, peeled and sliced
2 carrot, peeled and sliced
1 large russet potato, peeled and cut into quarters
1 cup chicken stock
1/2 teaspoon nutmeg
1 tablespoons butter
Salt and pepper, to taste

Directions:

In a saucepan over medium-high heat, combine parsnips, carrots, potatoes, apple, and chicken stock. Cover and cook until tender,15 to 20 minutes, stirring once or twice. Drain and cool.

Mash vegetables together and add, butter, nutmeg, salt and pepper to taste.