Turnip And Potato Puree
|Unsalted margarine||2 Teaspoon|
|Yellow onion||1 Small, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Sweet apple||1 Small, peeled, cored, and sliced thin (Delicious)|
|All purpose potatoes||1 Medium, peeled and sliced thin|
|Turnips/1 small rutabaga||3 Medium, peeled and sliced thin|
|Ground ginger||1⁄4 Teaspoon|
|Ground allspice||1 Pinch|
|Low sodium chicken broth||1 1⁄3 Cup (21.33 tbs)|
In a large heavy saucepan, melt the margarine over moderate heat; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Stir in the apple, potato, turnips, ginger, allspice, nutmeg, and chicken broth; cover and cook for 30 minutes or until the vegetables are tender.
In a food processor or electric blender, puree the mixture in batches, adding a little broth or water if it seems too thick.
Return the puree to the saucepan and reheat if necessary.