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Gingered Puree of Winter Roots

kept byraybey

1-1/4 pounds rutabaga, peeled and sliced very thin
3/4 pound turnips(yellow preferred), peeled and thinly sliced
1-1/4 pounds red-skin potatoes, peeled and thinly sliced
4 tablespoons butter
3-inch-long piece of fresh ginger, finely minced (about 3 tablespoons)
Salt and freshly ground black pepper to taste



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