Carrot And Turnip Puree
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
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.