Parsnip and Carrot Puree Recipe

Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low stir in the chives and 3 tablespoons of butter.

Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.