Carrot And Parsnip Puree

2 tablespoons unsalted butter

1 teaspoon extra-virgin olive oil

4 medium parsnips, peeled and cut into ½-inch dice

1 bunch carrots, peeled and cut into ¼-inch dice

0.5 small onion, coarsely chopped

1 clove garlic, coarsely chopped

0.5 cup low-sodium canned or homemade chicken stock

Salt and freshly ground black pepper to taste

6 chives

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and ½ cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage .

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

CategoryPuree

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m