Carrot & Parsnip Puree
- 2/3 lb parsnips, peeled and coarsely chopped
- 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)
- 2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
- 1/2 onion, coarsely chopped
- 1/2 cup organic chicken stock
- 1/2 cup water
- 4 tablespoons butter
- Kosher salt
- Freshly ground pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Carrots (1 pound)
- Garlic, green (2 stalks)
- Onion (1/2)
- Parsnips (2/3 lb)
- Canned Goods
Chicken stock, organic (1/2 cup)
- Cooking & Baking
- Kosher salt (1)
- Pepper, Freshly ground (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter (4 tablespoons)
Preparation
Read recipe preparation on nomnompaleo.com
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Recipe Stats
Published July 23, 2011 (1 year ago).
16 people saved this recipe.
