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Gingered Puree of Winter Roots

kept byraybey
recipe bysplendidtable.org
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Ingredients: 

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
Salt
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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