1. Home
  2. Food & Drink
  3. Vegetarian Food

Autumn Vegetable Puree

By Jolinda Hackett, About.com

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:

Pre-heat the oven to 350 degrees.

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.

User Reviews Write Review

Explore Vegetarian Food

More from About.com

  1. Home
  2. Food & Drink
  3. Vegetarian Food
  4. Side/Vegetable Dishes
  5. Autumn Vegetable Puree - Easy Vegetarian Side Dish Recipe- Easy Vegan Side Dish - Vegetarian Thanksgiving Recipe

©2008 About.com, a part of The New York Times Company.

All rights reserved.