​WRDE highlights how delivery angels are servicing cancer patients with healthy meals on Thanksgiving Day.  Click on the image to watch this news report.

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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