Name: Winter Vegetable Pure W/ Sweet Spices and Crispy Shallots
Ingredients: 1 tb Butter; 1 sm Onion, peeled and diced; 2 Garlic clove(s) peeled and chopped; 1 sm Butternut squash, peeled seeded and diced; 2 sm (or 1 large) acorn squash peeled, seeded, diced; 2 lg Turnips, peeled and diced; 2 Carrots, peeled cut in 1" rounds; 1 1/2 c Chicken stock; 1/2 ts Dried thyme; 1 Bay leaf; 1/2 ts Ground cinnamon; 1/8 ts Grated nutmeg; 1/4 ts Ground ginger; 1 pn Cayenne pepper; 1 pn Allspice; 1 ts Kosher salt; Freshly ground pepper; Lemon juice; 1/2 c Heavy cream or; 2 tb Butter (opt); 3 lg Shallots; Vegetable oil or olive oil for frying; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy		Vegetables, Mine	4	Servings

INGREDIENTS

1	tb	Butter
1	sm	Onion, peeled and diced
2		Garlic clove(s) peeled and chopped
1	sm	Butternut squash, peeled seeded and diced
2	sm	(or 1 large) acorn squash peeled, seeded, diced
2	lg	Turnips, peeled and diced
2		Carrots, peeled cut in 1" rounds
1 1/2	c	Chicken stock
1/2	ts	Dried thyme
1		Bay leaf
1/2	ts	Ground cinnamon
1/8	ts	Grated nutmeg
1/4	ts	Ground ginger
1	pn	Cayenne pepper
1	pn	Allspice
1	ts	Kosher salt
		Freshly ground pepper
		Lemon juice
1/2	c	Heavy cream or
2	tb	Butter (opt)
3	lg	Shallots
		Vegetable oil or olive oil for frying
		Salt to taste

INSTRUCTIONS

SHALLOTS
In a 3-quart saucepan, melt the butter over medium heat. Add the onion and
garlic and sweat them until translucent, but not browned, about 5 minutes.
Add the butternut and acorn squash, turnips and carrots. Cover and sweat
for 5 minutes, stirring occasionally.
Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger, cayenne,
allspice, salt and pepper. Bring to a boil over high heat, lower the heat
to a simmer and cook for about 30 minutes, until the vegetables are soft.
Stir occasionally.
While the vegetables are cooking, prepare the shallots. Trim off both ends,
cut them in half lengthwise, then thinly slice them lengthwise to get half
moon pieces. Heat  inch of oil in a 10-inch frying pan over medium heat.
Fry the shallots in two batches until golden brown (the shallot should
sizzle on contact with the oil), about 30 seconds. Drain on paper towels
and salt lightly. The shallots will get crispier when then cool and may be
made a day ahead  just cover them well and keep them at room temperature.
Pure the vegetables in a food processor or blender, adding a little cream
or butter if desired. Season with a squeeze of lemon juice, then taste and
adjust the seasonings. Serve in a shallow bowl sprinkled with the crispy
shallots.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:43:55 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)

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