Carrot and Parsnip Puree

(Great side dish!)

Peal carrots and parsnips and cut into 2 in. chunks. Fill medium saucepan with 4-6 c water, bring to a boil, add salt. Add carrots, garlic and thyme into water, simmer for five minutes. Add parsnips, cook until carrots and parsnips are soft, about 15 minutes. Drain and discard thyme sprigs.

Transfer to food processor. Add butter, cream, 1 T. thyme leaves, and process until completely smooth. Season to taste with salt and pepper. Garnish with fresh thyme sprigs.

The peppery, spicy flavor of parsnips makes this dish refreshing and satisfying.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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