WINTER VEGETABLE PUREE

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Winter Vegetable Puree image

Provided by Martha Stewart

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter
1 1-pound butternut squash, peeled, seeded, and chopped
4 parsnips, peeled and chopped
2 medium onions, diced
6 carrots, peeled and chopped
2 firm, ripe pears, peeled, cored, and chopped
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper

Steps:

  • Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.
  • Puree mixture in a food processor. Stir in nutmeg, and season to taste.

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