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Pear and Parsnip Purée

From: bonappetit.com
Makes 2 cups

1 1/2 cups no-salt or low-salt chicken broth
3/4 pound parsnips (about 6), peeled, halved lengthwise, thinly sliced crosswise
5 sprigs thyme
2 ripe pears (about 7oz each), peeled, halved lengthwise, cored, thinly sliced crosswise

Bring broth to a boil in a large saucepan. Add parsnips and thyme sprigs; reduce heat to medium and simmer, partially covered, until just tender, about 8 minutes. Stir in pears and cook until softened, about 8 minutes. Remove and discard thyme.

Using an immersion blender, purée mixture. (Thin an individual serving with water, breast milk, or formula, if needed.)

Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.