A divine Winter Vegetable recipe and a Dog Days update

  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.

A pic of most of our site crew team, who spent Wednesday night setting up kennels for
120 dogs.  Thank God for the selfless volunteers, or this wouldn’t be possible.
We’ll see these hopeful faces in Salem this weekend..
 

..and hopefully we’ll see the happy faces of their new families too. 
Hooray for the Underdog!