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Carrot and Parsnip
Puree
3 cups of sliced carrots
3 cups of sliced parsnips
2 large cloves of garlic
2 tablespoons of chicken stock
1 teaspoon of olive oil
1/4 teaspoon of salt
Place the carrots, parsnips, and garlic in a medium saucepan and
cover with water. Bring to a boil over medium-high heat. Cook
for 15 minutes, or until tender but not mushy. Drain. Transfer
to a blender or food processor. Add the stock, oil, and salt.
Process until smooth. Transfer to the saucepan, and cook,
stirring constantly, over low heat for 3 minutes, or until hot.
Serves 4. |
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