- 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
- 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.
04/20/2018
recipepes.com
Carrot and Parsnip Puree, recipe
PT15M
PT1H
5
455 calories
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