Ingredients

• For the Puree

  • 2 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 4 medium parsnips, peeled and cut into 1/2-inch dice
  • 1 bunch carrots, peeled and cut into 1/4-inch dice
  • 1/2 small onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1/2 cup homemade or low-sodium canned chicken stock

• For the Garnish

  • Salt and freshly ground black pepper, to taste
  • 6 chives