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Carrot and Parsnip Puree

Chris Denzer

"Replaces mashed potatoes."
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50 m servings 145 cals
Original recipe yields 4 servings

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  1. Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  2. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Nutrition Facts

Per Serving: 145 calories; 3.5 g fat; 27.8 g carbohydrates; 2.8 g protein; 8 mg cholesterol; 162 mg sodium. Full nutrition

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This was a nice change from the usual. I don't buy parsnips very often, for lack of recipe ideas, so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the ...