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Ingredients: 6 carrots, cut into ½-inch slices
2 tsp fresh lemon juice
2 tbsp butter
1/8 tsp pepper
½ tsp ground ginger
¾ tsp salt
Instructions:
Preheat oven to 400°F.
In the meantime, butter a 1-quart casserole dish and place carrots inside. In a separate bowl, mix ginger, lemon juice, salt and pepper and pour over the carrots. Dot with butter.
Cover with foil and bake for about 1 hour or until carrots are tender.
A great side dish to accompany your Thanksgiving turkey.
Ingredients: 1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced
1 cup milk
Juice of ½ lemon
Salt
Cayenne pepper
2 -3 tbsp cream
Parsley or cilantro for garnish
Instructions:
Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.
In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.
Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and a bit of cayenne pepper and salt. Stir in cream and serve immediately.
Serve with fresh chopped parsley or cilantro and nice crusty bread.
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