Carrots and Parsnips

• 1 lb carrot, chopped
• 1 lb parsnip, chopped
• 1 pear, ripe, chopped
• 2 tablespoons fresh chervil or 2 tablespoons parsley, minced

1. In a 3-quart saucepan, steam the carrots and parsnips until tender, about 10 minutes.
2. Reserve the steaming liquid.
3. Transfer the carrots and parsnips to a food processor.
4. Add the pears.
5. Puree until smooth, adding just enough liquid to facilitate blending.
6. Reheat gently before serving.
7. Stir in the chervil or parsley.

carrot, pear, fresh chervil

Taken from www.food.com/recipe/carrots-and-parsnips-4464 (may not work)