Parsnip and Carrot Puree

• 8 parsnips, peeled and cut into 2 inch pieces
• 2 carrots, peeled and cut into 2-inch pieces
• 1/4 cup snipped chives
• 6 tablespoons butter, divided
• sea salt and freshly ground black pepper to taste

1. Place the parsnips and carrots into a large pot and cover with salted water.
2. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes.
3. Drain; return vegetables to pot.
4. Turn heat to low, stir in the chives and 3 tablespoons of butter.
5. Begin to puree mixture using an immersion blender.
6. Add 3 tablespoons of butter and continue to puree until mixture is smooth.
7. Season with salt and pepper to taste.

parsnips, carrots, chives, butter, salt

Taken from allrecipes.com/recipe/parsnip-and-carrot-puree/ (may not work)