2 lbs sweet potatoes, peeled and cubed (about 3 large)
3 medium parsnips, peeled and sliced
1/2 cup chopped dried apricots
1 cup apple cider or unsweetened apple juice
2 tbsp butter, melted
1/2 tsp salt
1/8 tsp pepper
Instructions
Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, bring apple cider to a boil; cook until reduced to 1/4 cup.
Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter, salt, pepper and reduced cider. Cover and process for 1-2 minutes or until blended.
Originally Submitted
10/5/2009
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