Carrot & Parsnip Purree

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Carrot & Parsnip Purree


  • 2/3lb parsnips (peeled and chopped)
  • 1lb carrots (peeled and chopped)
  • 2 cloves garlic (minced)
  • 1/2 white onion (chopped)
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 4 tablespoons butter
  • salt & pepper to taste


Melt 3 tablespoons of butter in a large saucepan. Add parnips, carrots, garlic, onion, brother and water and bring to a boil.
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Simmer on low-medium heat for 30 minutes or until the vegetables are soft.
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Use an immersion blender or food processor to puree the mixture. Add remaining butter and salt/pepper to taste.
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About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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