Parsnip and Carrot Puree

Ingredients

• 6 tablespoons butter divided
• 2  carrots peeled cut into 2-inch pieces
• 0.3 cup chives snipped
• 8  parsnips peeled cut into 2 inch pieces
• 4 servings sea salt and pepper black freshly ground to taste

Equipment

• pot
• immersion blender

Directions

1. 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.
2. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
3. Begin to puree mixture using an immersion blender.
4. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.