Recipes to remember

  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: 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. Drain the vegetables then transfer to a food processor. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.