Weeknight Carrot and Parsnip Puree
- Yield 6 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Weeknight Carrot and Parsnip Puree sits in the Vegetables section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ⅔ pound parsnips, peeled and coarsely chopped
- 1 pound medium carrots, peeled and coarsely chopped
- 2 garlic cloves, or stalks of green garlic
- ½ onion, coarsely chopped
- 4 tablespoons ghee or fat of choice, divided
- ½ cup chicken stock
- ½ cup water
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Start by coarsely chopping up all your veggies and slicing your garlic.
Melt 3 tablespoons of ghee in a large saucepan over a medium burner. Once the fat liquefied, dump in the veggies, broth, and water.
Raise the liquid to a boil, turn down the heat to low, and gently bubble the covered pot for 25-30 minutes.
Once the vegetables are soft and tender, use your immersion blender to puree everything.
Then, add another tablespoon of ghee along with some salt and pepper to taste. Puree everything until smooth. Enjoy!
