Puréed sweet roots

Some might say, meh, baby food.  Well, that is a well fed baby!

Things you will need:

• 1-2 mixing bowls
• 1 large mixing bowl and a strainer than can fit inside of it
• Stock pot with lid

Ingredients:

• 1 13oz (roughly 1 1/2 cup) can of coconut cream (milk is fine if you can't find cream)
• 2 cups of sweet-ish white wine (chardonnay, sauvignon blanc, etc)
• Juice of 4-6 oranges
• The washed and rinsed roots; volume wise this should be about 8-10 cups when cubed:
• 3-4 medium parsnips
• 4-6 medium carrots
• 1-2 medium sweet potatoes
• Stock (chicken or veggie) 4-6 cups, enough to cover the cubed roots
• 1 large onion
• 1 tbs salt
• 1 tbs pepper
• 1 tsp fennel seed
• 1 tsp turmeric
• 1-2 tbs oil

Prep and process:

• Starting with onions again:
• Give the onion something between a rough chop and dice
• Heat pot on med high heat, add oil once hot
• Once oil is hot, add onion and stir
• After a couple of minutes add the salt, pepper, turmeric and fennel seed and stir
• After another minutes or so, add the 1st cup of white wine and 2/3 of the oranges (juice)
• Cube the roots:
• Peel the sweet taters and cut into roughly 1" cubes
• I tend not to peel the carrots, cut into roughly the same sized chunks
• I tend not to peel the parsnips, cut into cubes
• Simmer away:
• Add the cubed stuff to the pot
• Add cup 2 of wine
• Add enough stock so that the roots are nearly covered
• Cover and once boiling reduce to just above simmering
• Once a fork can easily smash each type of root, they are done, this can be 20-30 minutes
• Strain the roots: be sure you can remove the strainer from the large bowl as we want that juice!

• Note: I prefer an immersion blender as you can adjust fluid levels easily in the pot, and not make another mess in the stand blender, thus that is how am I writing it.  If using a stand blender, you may need to do this in batches based on volume of your blender.

• Add the coconut cream to the pot
• Add the strained roots to the pot and stir for a minute until blended
• Add 1 cup of the reserve stock/juice to the mixture and stir: You don't want the roots covered, unless you want something more like soup. 
• Begin to slowly blend the ingredients, if to you can tell that it is way too dry, add 1/2 stock and blend again.
• To finish, simply find the consistency you want with the fluid level and stir in the remaining fresh orange juice at the end.

Cheers!