Parsnip Fennel Puree

1. 1

   In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender.

2. 2

   Drain vegetables well in a large sieve.

3. 3

   In a food processor puree hot vegetables with butter and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.