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Submitted by Dorothy Peters, Kelvin Grove Rd.

This dish is so fragrant with fresh ginger, it's light and delicate and a great addition to any hot turkey meal or pork.

1 cup water
11/2 lbs. carrots cut into 2­inch pieces (31/2 cups)
11/4 lbs. turnip, peeled and cut into 1­inch pieces (31/2 cups)

In a large pan, bring the water to a boil, add vegetables and cook until tender. Drain any liquid into a small dish.

2 Tbsp. butter or margarine
1­2 tsp. minced peeled fresh gingerroot
1/2­3/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley

Melt the butter with the ginger over medium heat. Put vegetables into food processor and process until smooth. Add the butter mixture and season with salt and pepper. Process until smooth. Place into a serving dish and sprinkle with parsley.