Carrot and Parsnip Puree

Replaces mashed potatoes.

Step: 1

Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.

Step: 2

Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Per Serving: 145 calories; protein 2.8g; carbohydrates 27.8g; fat 3.5g; cholesterol 8.1mg; sodium 162.4mg.

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One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .