Ingredients

• 4 ea parsnips, 1/2 inch chop
• 6 ea carrots, 1/2 inch chop
• 2 T chives, snipped
• 6 T butter

Instructions

1. Boil the parsnips and carrots in salted water until tender.
2. Puree with the butter. Season to taste.
3. Plate, garnish with chives, and serve.

adapted from www.allrecipes.com

Contributed by: Skip