Carrot Parsnip Puree
Ingredients
- 1 14 1/2 oz. can chicken broth
- 2 lb. carrots, cut into chunks
- 2 lb. parsnips, cut into chunks
- 2 Tbs. margarine
- 1 Tbs. brown sugar
- 1 tsp. thyme
- 1/2 tsp. salt
- 1/4 tsp. allspice
- 2 scallions, thinly sliced
Directions
In pot combine broth and carrots, parsnips and 1 3/4 C. water, bring to a boil. Reduce heat, cook until vegetables are tender. Drain, reserving liquid. In blender puree vegetables with 1/4 C. reserved liquid until smooth. Return to pot, stir in 2 Tbs. butter with remaining ingredients until butter melts. Stir in scallions just before serving.
Yield: 12 servings
