PREPARATION:

1. Cut carrots and parsnips crosswise into 1/2-inch pieces.
2. Combine carrots, parsnips, onion and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer covered 20 to 22 minutes or until vegetables are very tender.
3. Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwavable casserole and chill up to 24 hours.
4. To reheat, cover and microwave on HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.