Parsnip and Carrot Puree

Ingredients

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

Directions

Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the maple syrup, nutmeg and 3 tablespoons of butter.

Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: