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Bridget's Recipe Corner
You
may
recall
my
"grocery
store
debacle"
a
couple
of
weeks
ago.
I
had
to
go
back
and
get
the
groceries
I
had
forgotten.
I
was
trying
to
get
a
little
creative
and
'think
out
of
the
box'.
This
was
the
result.
I
made
a
baked
polenta
to
accompany
it,
but
you
might
think
of
something
else.
The
troupe
thought
it
was
pretty
tasty.
Hope
you
enjoy
it
too.
Polenta
with
Carrot/Parsnip
Puree
3
parsnips,
peeled
and
cut
in
large
pieces
4
large
carrots,
peeled,
cut
in
chunks
1
large
onion,
chopped
2
shallots,
chopped
1
clove
garlic,
minced
1/4
c.
Italian
leaf
parsley,
chopped
1/2
c.
roasted
&
peeled
red
pepper,
chopped
(I
purchase
these
from
Sunflower
Market).
olive
oil
2
cans
broth,
1
vegetable,
1
chicken
salt
and
pepper
to
taste
ground
white
pepper
Heat
2-3
t.
olive
oil
in
large
stock/soup
pot.
When
hot,
add
shallots,
onions
and
garlic.
Stir/mix
well,
cooking
approximately
4
minutes
or
until
soft,
but
not
browned.
Add
carrots,
parsnips,
red
pepper,
parsley
and
approximately
1/2
cup
each
of
broth.
Cook
over
low
heat,
stirring
occasionally
until
vegetables
are
soft
and
liquid
as
cooked
down.
You
may
need
to
add
more
broth
as
vegetables
are
cooking.
Remove
from
stove
and
carefully
(mixture
will
be
very
hot)
add
cooked
mixture
to
puree
in
blender
or
food
processor.
If
mixture
is
too
thick
- as
I
found,
add
a
little
more
broth.
Add
salt
and
pepper
and
additional
spices/seasonings
to
taste.
I
used
the
pureed
vegetables
and
served
them
with
a
baked
polenta
with
Gruyere
cheese
and
butter.
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