Cauliflower Carrot And Parsnip Puree
Ingredients
- 4 tablespoons butter
- 3/4 lb parsnips, coarsely chopped
- 2/3 lb carrots, coarsely chopped (slightly smaller than parsnips)
- 1 1/2 lb cauliflower florets, coarsely chopped
- 4 green garlic stalks, thinly sliced
- 1/2 onion, coarsely chopped
- 1/2 cup organic chicken broth
- 1/2 cup water
- Kosher salt
- Freshly ground pepper
Organization Tags
Tags easily organize your Recipe Library
Comments