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Export 10 ingredients for grocery delivery
Step 1
1 Cut the carrots, turnip, parsnip and onion into 1/4-inch slices
Step 2
2 Melt the clarified butter or ghee in a large saute pan or skillet over medium-low heat
Step 3
3 Stir in the vegetables and garlic; cook for about 4 minutes or until they have softened a bit
Step 4
4 They should not pick up any color
Step 5
5 Add the broth, bay leaves, parsley, lemon thyme sprig and peppercorns, then season with a good pinch of salt
Step 6
6 Increase the heat to medium and cook for about 25 minutes, until the vegetables are quite tender
Step 7
7 Discard the bay leaves, parsley and lemon thyme
Step 8
8 Working in batches as needed, transfer the mixture to a blender (with the center knob of the lid removed and a towel placed over it) or food processor; puree until smooth
Step 9
9 (Alternatively, you can use a food mill, and discard the solids
Step 10
10 )
Step 11
11 Return to the pan and stir in the cream
Step 12
12 Taste, and add more salt, as needed
Step 13
13 Serve warm
Step 14
14 NOTE: To clarify butter, place it in a saucepan over low heat
Step 15
15 Cook without stirring until it has liquefied, then begin skimming the foam off the top (discarding the foam) until the butter is clear enough to see through to the milky solids at the bottom of the pan
Step 16
16 Remove from heat and strain the clear butter into a separate container; discard the solids
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