Parsnip Fennel Puree

• 2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
• 1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
• 1/2 tablespoon unsalted butter

1. In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender.
2. Drain vegetables well in a large sieve.
3. In a food processor puree hot vegetables with butter and salt and pepper to taste.

parsnips, fennel, unsalted butter

Taken from www.epicurious.com/recipes/food/views/parsnip-fennel-puree-13459 (may not work)