Adapted from: Canyon Ranch Nourish - indulgently healthy cuisine
This is an easy side dish and is good hot or cold. It's high in vitamins A and C and fiber. I brought this to a friend's house for dinner and everyone loved it!
Makes 8 servings.
Ingredients:
2 lb parsnips, peeled
2 lb carrots, peeled
1 Tbsp unsalted butter
2 - 3 Tbsp chopped scallions
2 tsp sea salt
1 Tbsp evaporated cane juice
Directions:
1. Bring 4 quarts of water to boil.
2. Slice the parsnips and carrots into 1/2 inch slices. Place in the boiling water and cook until soft.
Start checking at about 10, but may take closer to 20. Drain.
3. Place the vegetables in a food processor with the other ingredients. Puree until smooth. Alternatively, you can puree the carrots first and leave the parsnips until the end of processing so that
chunk remain. Just depends on your personal preference --