Carrot and Parsnip Puree Recipe

Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots parsnips onion water chicken stock and green onion with the butter; bring to a boil reduce heat to low place a cover on the saucepan and cook until the vegetables are very tender about 30 minutes.

Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter to your taste.