Parsnip and Carrot Puree

Parsnip and Carrot Puree
  • 8 parsnips, peeled and cut into 2 inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/4 cup snipped chives
  • 6 tablespoons butter, divided
  • sea salt and freshly ground black pepper to taste


  1. Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  2. Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

04/12/2018
Parsnip and Carrot Puree, recipe PT15M PT1H 5 455 calories

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