Carrot and Parsnip 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

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25-30 minutes. Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives,