|Name:||Carrots and Parsnips||Contributor:||Leigh Ann Hussey|
|Description:||Carrots and Parsnips||Posted:||2005-01-07|
|Key words:||carrots, parsnips||Category:||Side Dishes|
|Ingredients:||1 lb carrots, chopped
1 lb parsnips, chopped
1 ripe pear, chopped
2 Tbsp minced fresh chervil or parsley
|Preparation:||In a 3-quart saucepan, steam the carrots and parsnips until tender, about 10 minutes. Reserve the steaming liquid.
Transfer the carrots and parsnips to a food processor. Add the pears. Puree until smooth, adding just enough liquid to facilitate blending.
Reheat gently before serving. Stir in the chervil or parsley.