Carrot and Parsnip Puree Recipe

Carrot and Parsnip Puree Recipe

  • 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
  1. 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.
  2. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.