Healthy Recipe of the Month!

Roasted Carrot and Turnip Puree 
Loaded with antioxidants, this is a delicious main course or side! The carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants !

Ingredients Yield: 6-8 servings

• 8 medium-size carrots, peeled and cut into 2-inch lengths
• 6 medium-size turnips, peeled and quartered
• ½ cup hot chicken broth, homemade or low-sodium canned
• 1 tablespoon fresh chopped thyme,  1 tablespoon fresh chopped rosemary
• 1 tablespoon salt
•  Freshly ground pepper to taste
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DO THIS: Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth. Add the thyme. Process until smooth, stopping several times to scrape down sides of bowl. (Add salt and pepper to taste.) Divide among 4 plates and serve immediately.
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