Mapled Parsnips

1-1/2 lbs. parsnips, peeled and cut into 2" chunks (about 5 c.)
2 T. butter
Salt and freshly ground black pepper
Pinch of nutmeg
Pure maple syrup

Place parsnips in a steamer basket and steam over boiling water until tender, 10-20 minutes. Reserve the water.

Puree in a food processor, adding the butter and as much of the water as needed to make a smooth puree.

Transfer to a saucepan. Season with salt, pepper, and nutmeg. Add maple syrup. Reheat over medium heat until hot, stirring occasionally. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 428.