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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day! Ingredients:
2 sweet potatoes |
2 white potatoes |
1 turnip |
1/2 cup heavy whipping cream |
6 cups chicken broth |
1 tablespoon brown sugar |
1 1/2 teaspoons ground nutmeg |
2 tablespoons margarine |
salt to taste |
ground black pepper to taste |
Directions:
1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. Place vegetables and liquid into a food processor. Puree.
3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
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