Spice Roasted Root Vegetable Purée

Preparation Time:	30 minutes
Total Time:	2 hours
Servings	8 servings

Ingredients

1 medium turnip, peeled and chopped
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 large onion, peeled and chopped
3 cups peeled and diced banana or butternut squash
3 garlic cloves, chopped
2 Tbsp. chopped fresh ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup olive oil
1 cup chicken or vegetable stock
Salt and freshly cracked black pepper to taste

Method

Preheat the oven to 350 degrees F. Combine all ingredients in a large roasting pan. Cover and bake 75-90 minutes, or until vegetables are very tender. Puree the vegetables, with a little added water, in 2 to 3 batches in a food processor. Place in a heatproof casserole dish. Cover and return to oven for 10-15 minutes more, or until hot.

Note: Vegetables can be prepared hours advance, allowed to cool, and then stored in the fridge. Reheat, covered, in the oven or microwave.

Serving Suggestions

The tasty vegetable side dish goes great with roasts, such as pork, lamb, chicken or turkey. It also goes well with pan-fried pork chops accompanied with apple sauce.

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