Carrot and Parsnip Puree – For 6 to 8 people

RECIPE

• Prep Time: 5 -10 minutes
• Cook Time: 10 – 15 minutes
• Total Time: 15 – 25 minutes

TOOLS

• 3-1/2-quart sauté pan
• 1 immersion hand blender, or a regular blender
• 1 wooden spoon

INGREDIENTS

8 carrot, peeled and chopped

8 parsnip, peeled and chopped

6 tsp of olive oil

4 cup of onions, chopped

8 cloves of garlic, crushed and chopped

1 bunch of thyme, chopped

1 cup of homemade chicken stock (store bought is also fine)

salt and fresh ground black pepper to taste

METHOD

1. Heat olive oil in a small sauce pan at medium high heat for about 1 minute.
2. Add  chopped carrot, chopped parsnip, and chopped onion to the pan.
3. Stir occasionally until vegetables are tender.
4. Add crushed and chopped garlic, thyme, and homemade chicken stock and cook for an additional minute.
5. If you are using an immersion blender, turn off stove, place immersion blender into pot, and blend until vegetables are mostly smooth.
6. If you are using a regular blender, pour vegetable mixture into the blender and blend on pulse until vegetables are almost smooth.

For a smaller portion, please see original recipe.

Photo Credit: Matthew G. Piccolo