Everyone has holiday favorites for Thanksgiving – we certainly do! But just in case you want to change it up just a bit, try this easy Root Veggie Puree instead of the same old mashed sweet potatoes. Rich from the ricotta with just a bit of butter, packed with earthy flavor and the zippy pop of cayenne – this side is sure to please the entire table.
We are not adding the cayenne to make it hot, simply to add a tiny zip that will “point” up or make the other flavors sing. Cayenne, is a ground chile or a chile powder. Its actually a healthy seasoning with significant amounts of beneficial nutrients. To start, it has Vitamin A, Vitamin C, potassium, phosphorus, and a small amount of calcium. Research shows that capsaicin, found in chili peppers/powders, has an anti-inflammatory effect, which may help ease arthritic swelling and pain.
Easy Root Veggie Puree for Turkey Day
- 3 LB Assorted Root Veggies, like carrots, turnips, celaraic parsnips, sweet potatoes, etc.
- 1 Cup Ricotta Cheese
- 2 TB Unsalted Butter
- 1/4 Tsp Cayenne Pepper
- 1 Tsp Sea Salt
- Chopped Green Onions for garnish
Peel and chop veggies, add to a large pot with 2 TB sea salt and cover with water. Bring to a boil and simmer about 15 minutes or until vegetables are easily pierced with a fork. Drain. Add back to the pot and add in ricotta, butter cayenne and salt. Puree with an immersion blender. Serve garnished with green onions.
