Parsnip and Fennel Purée

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, chopped
• 1 medium fennel bulb, chopped
• Salt
• pepper
• 6 medium parsnips, peeled and chopped into 1-inch pieces (about 1 1/2 pounds)
• 1 medium potato, peeled and chopped into 1-inch pieces
• 2 cups low-sodium vegetable stock or broth
• 2 cups water
• Olive oil or butter (to taste)