| This could be a yummy addition for a Holiday meal, or any meal for that matter. Lightening things up with low fat Margarine (healthy versions) instead of butter can also make it an extremely nutritious side dish. This puree could be used for many things including pies, cakes, cookies, etc. It can replace pumpkin if need be.
Ingredients
1 lb. Peeled, chopped and cooked carrots
1 lb. Peeled, chopped and cooked yams (can use sweet potatoes)
1 stick melted butter
1/4-1/2 cup skim milk
1/4 cup pure maple syrup
2 tsp. salt
2 tsp freshly ground pepper
2 tsp. nutmeg
2 tsp. ground cloves
2 tsp. pumpkin pie spice or allspice
Directions
In food processor, place carrots and yams (may have to work in batches, so adjust ingredient quantities accordingly), add butter and maple syrup and process until almost smooth. Add remainder of ingredients, process until smooth. You can also place this mixture in a baking dish and top with a mix of walnuts, or pecans, a bit of flour, a bit of sugar and some butter. Sprinkle mixture over top and bake at 350 degrees for about a half hour.
Note: Also, for the holidays, try pouring some browned butter over your vegetable side dishes. Things like green beans, brussel sprouts, corn and lima beans, really take on a different flavor with browned butter. (Place butter in frying pan over medium/high heat, constantly stirring until brown, be careful not to burn).
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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