VEGETABLES: This is a nutritious accompaniment to roasted meat that can be made ahead of time.

SWEET POTATO AND BUTTERNUT SQUASH PUREE:

 

 

 

1 each carrot & celery, diced                                                  

1 sweet potato, peeled, diced                          

1 lb. butternut squash, peeled, diced

1 medium onion, diced

2-3 tsp. butter or olive oil                               

4 garlic cloves, crushed                                  

3 tbsp. brown sugar

pinch grated nutmeg                                       

chicken stock or water

salt & pepper                                                  

¼ cup whipping cream

bouquet garni: 2 bay leaves, bunches of fresh thyme, 1 tsp. dried oregano and basil; parsley stems and ½ tsp.celery seeds, all put together into a cheesecloth pouch and tied.

 

 

 

In a large saucepan, melt butter over medium heat. Add in onion, carrot and celery and cook until softened, about 10 minutes.  Add sweet potato, squash, garlic, brown sugar and nutmeg. Mix well together and cook for 10 minutes more, stirring frequently.

 

Add bouquet garni pouch, salt and pepper and enough stock/water to cover the vegetables. Bring to a boil; then reduce heat, cover pan and simmer 20 minutes or until tender.

 

Remove bouquet garni pouch then stir in the cream. Pour mixture into a food processor or  blender to puree, or using a hand-held blender to do so.