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A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!
Ingredients
- 2 sweet potatoes
- 2 white potatoes
- 1 turnip
- ½ cup heavy whipping cream
- 6 cups chicken broth
- 1 tablespoon brown sugar
- 1 ½ teaspoons ground nutmeg
- 2 tablespoons margarine
- salt to taste
- ground black pepper to taste
Directions
Step 1
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.
Step 2
Place vegetables and liquid into a food processor. Puree.
Step 3
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 373 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat9g | 44% |
| Cholesterol41mg | 14% |
| Sodium1282mg | 56% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber5g | 18% |
| Total Sugars10g | |
| Protein12g | |
| Vitamin C29mg | 146% |
| Calcium82mg | 6% |
| Iron2mg | 12% |
| Potassium1069mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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