Carrot and Parsnip Puree

This is a great alternative to mashed potatoes. This is also a great recipe to make and put into 2 cup containers for ready made veggies for the week.

Ingredients:
1 pound parsnips, peeled, and diced
1 pound carrots, peeled and diced
1 small onion, diced
8 cloves of garlic, minced
3 tablespoons butter
1 cup chicken stock... or bone broth - check out my post on bone broth (known as "meat tea" in the Grenell house) - the stuff is awesome, and full of health benefits: http://cfppaleo.blogspot.com/2012/06/bone-broth-so-this-recipe-is-not-fancy.html. Note that any kind of bones work for making stock- I have done combinations of beef, turkey, or chicken. 
seasoned salt
black pepper

In a skillet, melt 2 tablespoons butter. Add parsnips, carrots, onions, garlic, and chicken stock. Bring liquid to a boil, cover the skillet, and cook vegetables on low heat for 30 minutes. Add vegetables, a pinch of salt and pepper, and 1 tablespoon of butter to food processor to mash.