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Ingredients
- 8 parsnips, peeled and cut into 2 inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/4 cup snipped chives
- 6 tablespoons butter, divided
- sea salt and freshly ground black pepper to taste
Method
- 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.
- Drain; return vegetables to pot.
- Turn heat to low, stir in the chives and 3 tablespoons of butter.
- Begin to puree mixture using an immersion blender.
- Add 3 tablespoons of butter and continue to puree until mixture is smooth.
- Season with salt and pepper to taste.
