Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Per serving : 273 calories, 2 g fat, 0 g saturated fat,
59 g carbohydrate, 5  g protein, 18 g dietary fi ber,
200 mg sodium. Exchanges: 3 Vegetable, 1 Starch

VEGETABLE PUREE

Because this puree delivers what I call “lay­
ered” flavors, it adds greatly to simple stews,
soups, and sauces by enhancing both taste and
texture. I usually use it 1 cup at a time—and
freeze the rest in 1-cup containers.
MAKES 4 1-CUP SERVINGS

1 teaspoon nonaromatic olive oil
1½ cups chopped onion
2 garlic cloves, bashed and chopped
1 teaspoon grated gingerroot
1 cup chopped carrots
1 cup chopped celery
3 medium turnips (¾ pound each), peeled and
chopped
2 sprigs parsley
¼ teaspoon freshly ground black pepper
5 cups water

Heat the oil in a Dutch oven over medium­
high. Sauté the onion 2 minutes. Add the garlic
and ginger, and cook 1 minute more. Toss in
the carrots, celery, turnips, parsley, and black
pepper.
Pour in the water. Bring to a boil, reduce the
heat, and simmer 25 minutes or until the veg­
etables are tender. Drain the vegetables, reserv­
ing the liquid. Place the vegetables in a blender

and blend at high speed. Stir the puree into the

reserved liquid. Freeze in 1-cup freezer bags.

Per serving : 40 calories, 1 g fat, 0 g saturated fat, 8 g

carbohydrate, 1 g protein, 2 g dietary fiber, 53 mg so­

dium. Exchanges: 3 Vegetable

TURNIP • 259