October 22, 2012
Nutrition Information (per serving)
8 (⅓ cup ea.)
¾ lb parsnips, washed and peeled, about 3 med
¾ lb carrots, washed and peeled
2 Tbsp unsalted butter
1 Tbsp chopped fresh scallions
1 tsp sea salt
1 Tbsp cane sugar
- Bring 2 quarts of water to boil in a large saucepan. Chop parsnips and carrots into 1-inch cubes. Place in boiling water and cook until soft, about 10 minutes. Drain excess water.
- Transfer to a blender container and puree until smooth with butter, scallions, salt and sugar.