Ingredients
- 2 lbs carrots
- 1 lb parsnips
- 2 cans chicken broth
- 1 stick unsalted butter
- 1/2 t. cinnamon
Instructions
Step 1
Peel and slice thin carrots and parsnips in Cuisinart.
Step 2
Cook until soft in 2 cans chicken broth.
Step 3
Drain (save broth to thin, if needed).
Step 4
Purée. Add 1 stick unsalted butter and 1/2 t. cinnamon.