|2 cups||chicken or vegetable stock|
|1 tsp||ground ginger|
1. Peel and chop parsnips and carrots. In saucepan, melt half of the butter over medium-high heat; cook parsnips and carrots, stirring often, for 10 minutes or until starting to brown. 2. Add stock, ginger, salt and pepper; cover and cook for 15 to 20 minutes or until very tender. 3. In food processor, purre mixture with remaining butter until smooth. Transfer to serving dish. 4. Can be covered and refrigerated for up to 1 day. Or freeze in airtight container for up to 2 weeks; thaw in refrigerator for 48 hours. Microwave at medium-high for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 20 minutes. Makes 12 servings. Nutrition Information per serving: 210 calories, 4g protein, 5g total fat, 3g saturated fat, 41g carb, 8g dietary fiber, 10 mg cholesterol, 437 mg sodium.