Ingredients
4
4 servings
- •2 sweet potatoes
- •2 white potatoes
- •1 turnip
- •0.5 cup heavy whipping cream
- •6 cups chicken broth
- •1 tablespoon brown sugar
- •1.5 teaspoons ground nutmeg
- •2 tablespoons margarine
- •salt to taste
- •ground black pepper to taste
Instructions
- 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.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutritional Facts
Per 4 servings
- Calories: 373
- Carbohydrate: 40g
- Fat: 19g
- Fiber: 5g
- Protein: 12g
- Sugar: 10g
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