Tips to get you started:

· This recipe can be puréed using a few different tools, depending on what you have in the kitchen. The final flavor should not change; however, the final smoothness will differ depending on which tool you use. My recommendation is to use an immersion blender or blender for the smoothest results, however a food mill, or food processor may also be used.

Prep time: 10-15 minutes

Cook time: 15-20 minutes

Serves: 6

Ingredients:

3 medium carrots

3 medium parsnips

1 dried bay leaf

2 garlic cloves peeled and sliced in half

Salt and pepper to taste

Step one: Wash and peel carrots and parsnips, then cut into 1/4-inch-thick rounds. In a large saucepan on high heat, heat until boiling, 1 1/2 cups water. Once the water reaches a full rolling boil, add carrots, parsnips, bay leaf and garlic.

Step two: Boil until carrots and parsnips are soft when pricked with a fork or paring knife (about 12 minutes). Remove from heat, and reserve 1/4 cup of the water from the pan. Drain the reminder of the liquid and remove the bay leaf.

Step three: Transfer carrots, parsnips and garlic to a large glass or other mixing bowl and add half of the reserved water. Using an immersion blender, begin blending. Add more of the reserved water as needed to make the purée smoother.

Serving suggestion: I enjoyed this dish paired with halibut poached in a leek and cream sauce, but it would pair well with roast chicken or beef pot roast as well.

Tiny chefs at home? They can help:

·         Peel the vegetables, with adult supervision

·         Puree the final product, with adult supervision

Nutrition information:

Total Calories: 38

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 35 mg

Total Carbohydrates: 9 g

Sugars: 4 g

Protein: 1 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.