CARROT AND PARSNIP PUREE

Carrot and Parsnip Puree image

Replaces mashed potatoes.

Provided by Chris Denzer

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 8

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 145 calories, Carbohydrate 27.8 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 162.4 mg, Sugar 10.5 g