Parsnip and Turnip Puree

 

• 1 pound parsnips, peeled and cubed
• ½ pound turnips, peeled and cubed
• ½ cup chicken broth
• 3 tablespoons butter or ghee
• ½ teaspoon sea salt
• ¼ teaspoon dried thyme
• pinch of cracked pepper

For the Parsnip and Turnip Puree:

1. Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender.
2. Drain the vegetables then transfer to a food processor.
3. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.