Carrots and Parsnips Puree

From the share:
2/3 lb. parsnips, peeled and coarsely chopped
1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)

From your kitchen:
4 tablespoons ghee, avocado oil, olive oil, or fat of choice
2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
1/2 onion, coarsely chopped
1/2 cup organic chicken stock
1/2 cup water

Chop all my vegetables, melt 3 tablespoons of ghee in a large saucepan over medium heat. Add veggies, broth, and water. Bring the liquid to a boil, turned down the heat to low, and simmer the covered pot for 25-30 minutes. Once the vegetables were soft and tender, use your immersion blender or food processor to puree.

From: nomnompaleo.com