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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Puree of Carrot and Parsnip Recipe

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This recipe for Puree of Carrot and Parsnip is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp vegetable oil
2 cups chopped carrots (about 4 medium)
1 cup chopped, peeled parsnips (about 2 )
1 small onion, chopped
1 medium potato, peeled and chopped
3 cups vegetable or chicken stock
1 1/2 cups milk
chives or chopped green onion
Directions:
Directions:
In large saucepan or microwaveable dish, toss oil with carrots, parsnips, onion and potato; cover and cook over low heat for 20 minutes or microwave at high power for 10 minutes or until vegetables are tender.

Stir in stock;bring to boil. Reduce heat and simmer, covered, for 30 minutes or microwave, covered, at high power for 15 minutes,

In food processor or blender, process mixture in batches until smooth; return soup to pan. Stir in milk; reheat without boiling.

When serving, sprinkle each bowl with chives or chopped green onions.
Number Of Servings:
Number Of Servings:
Makes 8 servings
Personal Notes:
Personal Notes:
Quick and easy.

 

 

 

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