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Parsnip Fennel Purée

Nutrition per serving    (USDA % daily values)
CAL
139
FAT
11%
CHOL
4%
SOD
2%

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Ingredients for 2 servings

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices

1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)

1/2 tablespoon unsalted butter

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