Carrot and Parsnip Puree
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon extra-virgin olive oil
- 4 medium parsnips, peeled and cut into ½-inch dice
- 1 bunch carrots, peeled and cut into ¼-inch dice
- ½ small onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- ½ cup low-sodium canned or homemade chicken stock
- Salt and freshly ground black pepper to taste
- 6 chives
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