Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 3-quart saucepan, steam the carrots and parsnips until tender, about 10 minutes. reserve the steaming liquid. transfer the carrots and parsnips to a food processor. add the pears. puree until smooth, adding just enough liquid to facilitate blending. reheat gently before serving. stir in the chervil or parsley.

Target recipe: fill a medium-sized pot 2/3-full of water. over high heat, bring to a rolling boil. while waiting for water to come to a boil, peel carrots and parsnips. then julienne (cut into 2” long x ¼” wide strips) and place into boiling water. boil for 10-12 minutes or until fork-tender. drain and place in a serving bowl. return empty pot to stovetop over low heat. melt the butter and then stir in the brown sugar and cinnamon. drizzle over carrots and parsnips, toss until coated, serve and enjoy!