Carrot & Parsnip Puree

By blum099

goes with Double Lamb Chops with Mint & Ginger Crust

Ingredients

• ■1 lb carrots
• ■1 lb parsnips
• ■2 cups whole milk
• ■1 lg garlic clove
• ■2 tbs unsalted butter

Preparation

Step 1

Peel the carrots and parsnips and cut into 1/2 inch pieces. Place in a large saucepan. Add the milk (it will cover the vegetables), garlic, and salt. Bring to a boil. Reduce the heat, place the cover askew, and simmer 20 minutes, until the vegetable are very soft. Drain, saving the liquid. Transfer the vegetables to a food processor and process until very smooth, adding cooking liquid as needed to make a thick and creamy puree; add the butter and process. Press through a fine mesh strainer; season with salt and pepper.