Carrot and Parsnip Puree

This blend of root vegetables replaces potatoes with parsnip and carrot for a more-flavorful mashed vegetable side dish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 145 Calories

Ingredients

• ½ cup water
• salt and ground black pepper to taste
• ½ onion, chopped
• ½ cup chicken stock
• 2 green onions, thinly sliced
• 1 tablespoon butter, or to taste
• 1 pound carrots, peeled and finely chopped
• ⅔ pound parsnips, peeled and chopped

Recipe Instructions

Step 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.

Step 2

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