Parsnip and Carrot Puree recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- 8 parsnips, peeled and cut into 2 inch pieces 2 carrots, peeled and cut into 2-inch pieces ¼ cup snipped chives 6 tablespoons butter, divided sea salt and freshly ground black pepper to taste
Nutrition Info
- 164.3 caloriescarbohydrate: 2.7 gcholesterol: 45.8 mgfat: 17.4 gfiber: 1 gprotein: 0.5 gsaturatedFat: 11 gservingSize: -sodium: 220.5 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Parsnip and Carrot Puree
Directions
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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.
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.