Carrot and Parsnip Purée
Celery root, rutabagas, and turnips can be substituted for the parsnips in this recipe. Because carrots are firmer and take longer to cook than parsnips, they are cut slightly smaller for even cooking.
2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Salt and freshly ground black pepper
6 chives, for garnish
1. Blend butter and olive oil in a medium saucepan over medium heat. Add remaining ingredients, except chives. Season with salt and pepper. Add 1/2 cup water; cook, covered, until vegetables are tender when pierced with the tip of a knife, about 30 minutes.
2. Transfer vegetables to a food processor or blender, and purée. Spoon into a serving dish, garnish with chives, and serve immediately.