Thursday, August 25, 2016

Carrot And Parsnip Puree


  • Servings: 4
  • 1 tablespoon butter, or to taste
  • 1 pound carrots, peeled and finely chopped
  • 2/3 pound parsnips, peeled and chopped
  • 1/2 onion, chopped
  • 1/2 cup water
  • 1/2 cup chicken stock
  • 2 green onions, thinly sliced
  • salt and ground black pepper to taste


    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • melt 1 tablespoon butter in a saucepan over medium heat. stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  • blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. add more butter, to your taste.

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