SIDE DISHES
Parsnip & Sweet Potato Purée
This creamy side dish goes well with rack of lamb or roast turkey.
Makes 3 cups (750 ml) / 6 half-cup (125 ml) servings
1
1
⁄
2
pounds (750 g) parsnips, peeled and cut into
3
⁄
4
- to 1-inch (1.9 - 2.5 cm) pieces
1
⁄
2
pound (227 g) sweet potato, peeled and cut into
3
⁄
4
- to 1-inch (1.9 - 2.5 cm) pieces
1
small onion (3 ounces [90 g]), peeled and cut into
3
⁄
4
- to 1-inch (1.9 - 2.5 cm) pieces
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
2
cup (125 ml) half-and-half or light cream
2
tablespoons (30 ml) unsalted butter, cut into
1
⁄
2
-inch pieces,
room temperature
1
⁄
8
teaspoon (0.5 ml) freshly ground white pepper
Place parsnips, sweet potato, and onion pieces in a 3-quart (3 L)
nonreactive saucepan and cover with water by 1 inch (2.5 cm). Add
1
⁄
4
teaspoon (1 ml) of the salt to the water. Bring to the boil over high heat,
then reduce heat to medium-high and simmer until vegetables are
tender, about 10 to 15 minutes.
When vegetables are tender, remove from heat. Drain and return to
cooking pan. Add half-and-half and butter. Insert the Cuisinart
®
Smart
Stick
TM
into the cooked vegetables, making certain the protective guard
is submerged in the vegetables. Blend, using a gentle up-and-down
motion, moving the hand blender through the pan, until ingredients
are well blended, smooth and creamy, about 50 to 60 seconds. Season
with the remaining
1
⁄
4
teaspoon (1 ml) salt and the white pepper. Serve
hot. If not serving immediately, transfer purée to a double boiler and
keep warm over simmering water.
Tips:
Change the flavor by adding a few cloves of peeled fresh garlic or slices
of fresh peeled ginger to the water when cooking.
Make a heart-healthy version by substituting chicken or vegetable stock
for the half-and-half, and extra virgin olive oil for the butter
(do not add fresh ginger to this version).
Nutritional information per
1
⁄
2
-cup (125 ml) serving:
Calories 170 (21% from fat) • carb. 33g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 81mg • calc. 52mg • fiber 6g
Rustic Tomato &
Roasted Red Pepper Sauce
A great sauce for pasta.
Makes about 5 cups (1.25 L)
2
teaspoons (10 ml) extra virgin olive oil
1
onion (5 to 6 ounces [145 - 170 g]), peeled and cut into
1
⁄
2
-inch (1.25 cm) pieces
1
carrot (2 ounces [60 g]), peeled and cut into
1
⁄
2
-inch (1.25 cm) pieces
1
rib celery, trimmed and cut into
1
⁄
2
-inch (1.25 cm) pieces
2
cloves garlic, peeled
1
teaspoon (5 ml) dried basil
1
roasted red bell pepper, cut into 1-inch (2.5 cm) pieces
1
⁄
3
cup (75 ml) dry white wine (such as vermouth)
2
tablespoons (30 ml) tomato paste
2
cans (15-ounce) recipe-ready diced tomatoes with juices
1
⁄
2
teaspoon (2 ml) kosher salt
1
⁄
4
teaspoon (1 ml) freshly ground black pepper
In a 3-quart (3 L) saucepan, heat the olive oil over medium heat. Add
the onion, carrot, celery, garlic, and basil. Cover loosely and cook until
the vegetables are softened but not browned, 6 to 8 minutes. Stir in the
roasted red pepper, wine, tomato paste, tomatoes, salt and pepper.
Bring to a boil, then reduce heat and simmer for 35 to 40 minutes,
loosely covered. Uncover and simmer for 15 to 20 minutes longer to
thicken. Turn off heat and let stand 5 minutes.
Insert the Cuisinart
®
Smart Stick
TM
into the saucepan, making sure the
protective guard is submerged. Blend, using an up-and-down motion
until ingredients are well combined, about 30 to 60 seconds, until the
sauce reaches desired consistency.
Nutritional analysis per
1
⁄
2
-cup (125 ml) serving:
Calories 47 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
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