Parsnip and Carrot Puree

Ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 2 tablespoons butter
• 2 tablespoons heavy cream

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the parsnips, carrots, olive oil, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. Transfer the vegetables to a baking sheet and roast for 20 minutes, stirring once halfway through.
4. Transfer the roasted vegetables to a large saucepan and add the vegetable broth. Simmer for 10 minutes or until the vegetables are tender.
5. Remove the pan from the heat and add the butter and cream. Use an immersion blender to puree the vegetables until smooth.
6. Serve warm.

Interesting Facts

• Parsnips are a root vegetable that are high in fiber and antioxidants.
• Carrots are a good source of beta carotene and vitamin A.
• Pureed vegetables are a great way to sneak more vegetables into your diet.