Name: Gingered Pureed Carrots
Ingredients: 1 lb Carrots; peeled and chopped; 1 sm Potato (4 oz.); peeled and cut into 1 inch pieces; 1/2 ts Salt; 1/8 ts Freshly ground pepper; 1/4 c Chicken broth or water; 1/4 c Heavy or whipping cream; 1/4 ts Freshly grated ginger

In Philippians 3, Paul explained how his “righteous merit” exceeded any on the planet. If anyone could have earned heaven it would have been him. Yet Paul knew we can never earn God’s favor. The only hope we have is the righteousness of Jesus Christ given to us as a gift when we embrace Him by faith. Though the specifics are different, the boasts are the same: I was born in America. I grew up in a devout Christian family. I was baptized. I read my Bible and pray every morning. I faithfully attend church. I serve in the church. I participate in the Lord’s Supper each month. I am blameless in my obedience to the Scriptures. All of these are excellent, but when we use them to earn God’s saving favor, they are but “rubbish.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Vegetables	1	Servings

INGREDIENTS

1	lb	Carrots; peeled and chopped
1	sm	Potato (4 oz.); peeled and cut into 1 inch pieces
1/2	ts	Salt
1/8	ts	Freshly ground pepper
1/4	c	Chicken broth or water
1/4	c	Heavy or whipping cream
1/4	ts	Freshly grated ginger

INSTRUCTIONS

Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2
teaspoon salt; cook until tender, 20 minutes. Drain. In food processor,
combine cooked veg- etables, broth, cream, ginger and 1/8 tea- spoon
pepper; process until smooth. (Can be mode ahead. Cover and refrigerate up
to 24 hours. To reheat, transfer to shallow microwaveproof casserole, cover
with wax paper and microwave on High 4 minutes.) Season to taste. Makes
21/2    cups.
Posted to recipelu-digest by "Lynn Ratcliffe" <[email protected]> on Mar 28,
1998

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