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ROASTED VEGETABLE DIP

Combining turnips, pumpkin, sweet onion into the taste of autumn

  • 1/4 cup diced parsnips
  • 1/4 cup diced turnips
  • 1/2 cup diced sweet onion
  • Vegetable oil, to coat
  • 1 cup pumpkin puree
  • 2 teaspoons honey
  • 1/4 cup cream cheese
  • Salt and pepper, to taste
  • 2 teaspoons fresh minced mint
  • 2 teaspoons fresh minced chives
  • 2 tablespoons toasted pine nuts

Preheat the oven to 375 degrees.

Toss the diced vegetables in a little oil and salt and pepper and place in a foil pouch. Put into the oven and roast for 30 to 45 minutes until the vegetables are very soft and the edges are beginning to brown. Open the pouch and allow the vegetables to cool.

Place the cooled vegetables in a food processor with the pumpkin and puree until smooth. Scrape down the sides a few times. Add the honey and cream cheese and finish pureeing. Fold in the herbs and seasonings.

Toast pine nuts in a small nonstick skillet. Garnish with the toasted pine nuts and serve with naan bread. Serves 4 to 6.

Chef Christopher Sotkovsky

Thursday, January 16, 2003

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