Step 1

Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes.

Step 2

Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.

Step 3

Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips.

Step 4

Cover and steam for 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.

Step 5

Transfer the vegetables to a large bowl. Add the remaining 2 tablespoons of butter and the cream. Mash slightly with a large fork.

Step 6

Using an electric hand blender, purée until smooth and silky (you can also use a food processor or blender).

Step 7

Stir in the shallot-butter mixture, thyme, nutmeg, salt and pepper. Taste and adjust the seasoning.

Step 8

Transfer to a serving dish and garnish with a sprig of fresh thyme.

Step 9

To make ahead:Prepare the recipe completely and transfer to a buttered casserole. Refrigerate up to 2 days. Cover tightly and reheat in a 325°F oven until heated through, about 30 to 45 minutes.