CARROT AND PARSNIP PURÉE

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CARROT AND PARSNIP PURÉE image

Categories     Side

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
Salt and freshly ground black pepper
6 chives, for garnish

Steps:

  • 1. Blend butter and olive oil in a medium saucepan over medium heat. Add remaining ingredients, except chives. Season with salt and pepper. Add 1/2 cup water; cook, covered, until vegetables are tender when pierced with the tip of a knife, about 30 minutes. 2. Transfer vegetables to a food processor or blender, and purée. Spoon into a serving dish, garnish with chives, and serve immediately.

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