Parsnip and Carrot Puree

1. 1

   Place the parsnips and carrots into a large pot and cover with salted water.

2. 2

   Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes.

3. 3

   Drain; return vegetables to pot.

4. 4

   Turn heat to low, stir in the chives and 3 tablespoons of butter.

5. 5

   Begin to puree mixture using an immersion blender.

6. 6

   Add 3 tablespoons of butter and continue to puree until mixture is smooth.

7. 7

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.