LOCATION: Recipes >> Vegetables >> Carrots Parsnips
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Carrots Parsnips
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CARROTS AND PARSNIPS
1 pound carrots, chopped
1 pound parsnips, chopped
1 ripe pear, chopped
2 Tbsp. minced fresh chervil or parsley
In a 3-quart saucepan, steam the carrots and parsnips until tender,
about 10 minutes. Reserve the steaming liquid. Transfer the
carrots and parsnips to a food processor. Add the pears. Puree
until smooth, adding just enough liquid to facilitate blending.
Reheat gently before serving. Stir in the chervil or parsley.
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