Parsnip Carrot Puree

Adapted from Canyon Ranch Nourish - indulgently healthy cuisine

This is a low calorie, high antioxidant side dish.


Ingredients:


3/4 pounds parsnips, peeled
3/4 pounds carrots, peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions
1 tsp sea salt
1 Tbsp evaporated cane juice

Directions:


1. Bring 2 quarts of water to boil in a large saucepan.


2. Chop the parsnips and carrots into 1 inch cubes.  Place in the boiling water and cook until soft, about 10 minutes.  Drain.

3. Place the veggies in a blender and addd the butter, scallions, salt and cane juice.  Puree until smooth.