Carrot And Parsnip Puree - cooking recipe

Ingredients

1 tablespoon butter, or to taste
1 pound carrots, peeled and finely chopped
2/3 pound parsnips, peeled and chopped
1/2 onion, chopped
1/2 cup water
1/2 cup chicken stock
2 green onions, thinly sliced
salt and ground black pepper to taste

Preparation

Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.