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Martha Stewart Living, Winter 1990, Martha Stewart Living, Winter 1990

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Servings:
12
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Ingredients

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Directions

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  • Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.

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  • Puree mixture in a food processor. Stir in nutmeg, and season to taste.

Cook's Notes

Most root vegetables--and pumpkins--can serve as the basis for a puree an apple or pear added while sauteeing enhances the flavor. With the addition of a rich chicken stock, root-vegetable puree make comforting winter soups.

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