Autumn Vegetable Puree

Ingredients:

• 2 carrots, diced
• 1 sweet potato, peeled and diced
• 1 turnip, diced
• 1/2 cup soy milk
• 1/4 cup chopped fresh dill
• 1 tbsp margarine
• salt and pepper to taste
• dash nutmeg
• water for boiling

Preparation:

Boil the carrots, sweet potato and turnip in a large saucepan until very tender, about 20 minutes. Drain the vegetables and transfer to a food processor or blender and puree.

Stir in the soy milk, dill and margarine, and season with salt and pepper to taste.

Put in an ovenproof casserole dish and sprinkle with nutmeg over the top.

Bake, uncovered for 15 minutes, or until thoroughly heated.

Reprinted with permission from The Compassionate Cook Cookbook.