Yield: 8 Servings
|2 tablespoons||Margarine or butter|
|1 large||Onion; chopped|
|¼ teaspoon||Ground mace; divided|
|1 pounds||Turnips; peeled and cut into 2-inch chunks|
|1 pounds||New potatoes; peeled and cut into 2-inch chunks|
|6 cups||Pumpkin cubes; peeled OR 3-lbs winter squash, *see note|
|4 cups||Chicken broth|
|½ teaspoon||TABASCO pepper sauce|
In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes.
Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming.
Sprinkle individual servings with remaining mace.
Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn.
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998