Carrot Parsnip Puree
Ingredients
- 2/3 lb parsnips, peeled and coarsely chopped
- 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)
- 2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
- 1/2 onion, coarsely chopped
- 1/2 cup organic chicken stock
- 1/2 cup water
- 4 tablespoons butter
- Kosher salt
- Freshly ground pepper
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