1 kg russet potatoes, peeled & diced 2 lb
250 g turnips, peeled & diced 8 oz
250 g parsnips, peeled & diced 8 oz
1 pear, peeled, cored & diced
125 ml whipping cream 1/2 cup
125 ml butter 8 tbsp
6 carrots, peeled & diced
.5 ml ground nutmeg 1/8 tsp
Preheat oven to 350 F (180 C). Butter 2 quart (2 L) baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender; about 20 minutes. Drain and return to pot. Stir over low heat until excess moisture evaporates; about 1 minute. Add cream and 5 tablespoon (75 ml) butter and mash until smooth. Season with salt and pepper.
Meanwhile, cook carrots in another large pot of boiling water until tender; about 15 minutes. Drain. Transfer to processor. Add 2 tablespoon (30 ml) butter, nutmeg and puree until smooth. Season with salt and pepper.
Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon (15 ml) butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. Bake covered puree until heated through, about 35 minutes.
Serves 10