Parsnip Carrot And Potato Puree
|Unsalted margarine||1 1⁄2 Teaspoon|
|Yellow onion||1 Small, sliced|
|Garlic||2 Clove (10 gm), minced|
|Carrots||2 Medium, peeled and sliced thin|
|Parsnips||5 Medium, peeled and sliced thin|
|All purpose potatoes||1 Medium, peeled and sliced thin|
|Low sodium chicken broth||1 1⁄3 Cup (21.33 tbs)|
In a medium size heavy saucepan, melt the margarine over very low heat.
Add the onion, garlic, carrots, parsnips, and bay leaf; cover and cook for 8 to 10 minutes or until the vegetables are almost tender.
Add the potato and chicken broth and cook, covered, over moderate heat for 20 minutes or until the potato is tender; discard the bay leaf.
In an electric blender or food processor, puree the vegetable mixture by whirling for 10 to 15 seconds; reheat if necessary.