Parsnip Carrot And Potato PureeFrom bostonorganics 8 years ago
How to make it
- Peel parsnips, potatoes, and carrots.
- Chop into 1/2-inch cubes.
- Cover vegetables with water, add a peeled onion and 1 teaspoon salt.
- Bring to a boil. Cover pan and cook slowly until vegetables are barely tender, about 10 minutes.
- Drain, discard the onion, then puree with the butter.
- Add salt, pepper, and cream to taste. Serve immediately or reheat over simmering water for 20 minutes.