| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
*tabasco, 2send, Soups and a |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Margarine or butter |
| 1 |
|
Onion, chopped |
| 1/4 |
t |
Thyme |
| 1/4 |
t |
Ground mace, divided |
| 1 |
lb |
Turnips, peeled and cut into |
|
|
2-inch chunks |
| 1 |
lb |
New potatoes, peeled and cut |
|
|
into 2-inch chunks |
| 6 |
c |
Pumpkin cubes, peeled OR |
|
|
3-lbs winter squash *see |
|
|
note |
| 4 |
c |
Chicken broth |
| 1/2 |
t |
TABASCO pepper sauce |
INSTRUCTIONS
In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of
mace; cook over medium-high heat, stirring often, until onions are
translucent, about 5 minutes. Add turnips, potatoes and squash; cook
over medium heat, stirring occasionally, until vegetables begin to
soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring
to a boil over high heat. Reduce heat, cover and simmer until
vegetables are very tender, about 30 minutes. Process mixture, a
portion at a time, in food processor or blender until smooth. Return
to pan and heat until steaming. Sprinkle individual servings with
remaining mace. Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery
Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by
Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn.
Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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