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4 servings
Ingredients:
2 sweet potatoes2 white potatoes1 turnip1/2 cup heavy whipping cream6 cups chicken broth1 tablespoon brown sugar1 1/2 teaspoons ground nutmeg2 tablespoons margarine salt to taste ground black pepper to taste
Instructions:
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.Place vegetables and liquid into a food processor. Puree.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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