The Recipe
Carrot and Parsnip Puree
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 teaspoon extra-virgin olive oil
- 4 medium parsnips, peeled and cut into 1/2-inch dice
- 1 bunch carrots, peeled and cut into 1/4-inch dice
- 1/2 small onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1/2 cup homemade or low-sodium canned chicken stock
- Salt and freshly ground black pepper, to taste
- 6 chives
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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