Carrot & Parsnip Puree
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 medium parsnips, peeled & diced into 1/2-inch pieces
- 2 medium carrots, peed & diced into 1/4-inch pieces
- 1/4 small onion, finely chopped
- 1/2 clove garlic, chopped
- 1/4 cup chicken or vegetable stock
- 1/4 cup water
- salt and freshly ground black pepper, to taste
Directions:
- Heat the oil in a large pan over medium heat.
- Add all remaining ingredients, except salt and pepper. Cover and cook until vegetables are tender, approximately 15-20 minutes.
- Place the vegetables in a food processor or a blender and puree. Season with salt and pepper as desired.
Reviews 
No reviews yet. Be the first!