title: Gingered Carrot-Parsnip Puree
date:  20160610 22:13:37
tags:  fall carrots parsnips

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 Ingredients

    1 pound carrots, peeled and thinly sliced

    1 pound parsnips, peeled and thinly sliced

    3 slices (1/4 inch thick) peeled fresh ginger

    2 tablespoons light brown sugar

    2 tablespoons rice

    Salt

    2 tablespoons butter

    Chopped chives, for garnish

Directions

    In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp. salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes.
    Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp. salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives.