Parsnip Carrot Purée

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. Add stock, ginger, salt and pepper; cover and cook for 15 to 20 minutes or until very tender.

In food processor, purée mixture with remaining butter until smooth. (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/70% for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 20 minutes.) Transfer to serving dish.