Ingredients
- 6 large shallots, chopped
- 4 T. butter, divided
- Extra Virgin Olive Oil
- 1 lb purple top turnips, peeled and cut into 1”
- 1 lb parsnips, peeled and cut into 1”
- 1 lb carrots, peeled and cut into 1”
- 1/4 cup half and half
- 2 T. fresh thyme
- Pinch of nutmeg
- Salt & pepper, to taste