An old friend gave me this recipe a while back, and I finally got around to trying it out last night. Oh my Lord, it is good. And Light! A perfect addition to any fall meal, but in my opinion, especially Thanksgiving.
Ingredients:
Peel and dice the following –
1 1/2 cups diced carrots
1 1/2 cups diced parsnip
1 1/2 cups diced turnip
2 cups diced butternut squash
*Recipe calls for 2 cups diced celery root, ( this is not celery)
I didn’t have any so I added more turnip.
1 diced sweet potato
1 stick salted butter
1/2 cup heavy cream
1/3 cup brown sugar, or more or less to taste
salt and pepper to taste
Dice all vegetables and put in big stock pot. Boil in water till tender – turnips take a while. When all are tender, drain water and but veggies in either a food blender to puree or back in the stock pot to mix with an electric beater – adding in the butter and heavy cream and brown sugar and salt and pepper. I used the beater, so it’s not totally smooth, which I actually liked.
I’ve been told to double the batch because it is so popular and keeps well as a leftover. I loved it and I recommend you give it a try.
Off to Dog Days this morning to welcome the Southern hounds who will be joining us. Say a little prayer to the powers that be that we find these dogs a good home. They are at least now rescued from Death row. – Amen.
