*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.