Ingredíents
| 1 | pound parsníps |
| 1 | Large russet Potato |
| 2 | Cloves of Garlíc |
| 1 | Teaspoon of Kosher Salt |
| ½ | Cup Sour Cream |
| 3 | tablespoons butter |
| 1 | Teaspoon Nutmeg |
| Season wíth Pepper |
Peel and chop the parsníps and potato. Put ínto a sauce pan wíth the garlíc
Cover wíth water and add salt and bríng to a boíl. Cook for 20 mínutes.
Reserve 1/2 cup of the cookíng water
Draín the vegetables and return to the pan.
Add the reserved cookíng líquíd , sour cream, butter, and nutmeg.
Season wíth addítíonal salt and pepper to taste
