Vegetable Puree Sandwich
|Sweet potatoes||1⁄2 Pound|
|Dijon mustard||1 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Vegetable bread slices||8 (1/2 Inch Thick)|
1. Trim the carrots, peel the turnips and potatoes, and cut the vegetables into large chunks.
2. Bring 1 inch of water to a boil in a pan that will accommodate a large vegetable steamer. Place the vegetables in the steamer and cook, covered, 10 minutes, or until tender when pierced with a sharp knife; set aside to cool.
3. Place the vegetables in a medium-size bowl and mash them until smooth. Add the mustard and dill, and stir until blended; set aside.
4. Peel and slice the cucumber. Toast the bread and spread about 2/3 cup of the vegetable puree on each of 4 slices. Top the puree with cucumber slices and place a second slice of toast on each sandwich.