Carrot & Parsnip Puree

By Addie

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large onion, chopped
• 1 cup vegetable broth
• 1 tablespoon butter
• 1/8 teaspoon nutmeg
• Fresh parsley, optional for garnish

Preparation

Step 1

Cut carrots and parsnips crosswise into 1/2-inch pieces.


Combine carrots, parsnips, onion and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer, covered, until vegetables are very tender, about 20 to 22 minutes.


Drain vegetables, reserving broth. Combine vegetables, butter, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwave-safe baking dish and chill up to 24 hours.


To reheat, cover and microwave on HIGH (100% power) about 6 to 7 minutes, stirring halfway through cooking time. Garnish with fresh parsley, if desired.
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Grandma's Secret Trick:

We had never eaten parsnips until Grandma served this sweet and delicate root vegetable. She bought small parsnips because she knew the larger ones often have woody centers. And she avoided any that were blemished.