Comments:
add andouille for some extra kick!
could serve with a garnish of fresh crispy bacon bits.
| sweet potatoes | 2 | lbs | | roasted garlic | 1 | tbl | | onion | 1 | cup | | parsnip | 2 | cup |
| jalapeño peppers | 6 | tbl | | paprika | 1.5 | tsp |
| ground chilli peppers | 1 | tsp | | black pepper | 0.75 | tsp |
| cinnamon | 0.5 | tsp | | nutmeg | 0.5 | tsp |
| seasoning mix | 0 | ea | | butter (unsalted) | 6 | tbl |
| chicken stock | 6.5 | cup | | cabbage | 2 | cup |
| swiss chard | 4 | cup | | salt (sm) | 2.5 | tsp |
| dill weed | 1 | tsp | | onion powder | 0.75 | tsp |
| sage | 0.75 | tsp | | garlic powder | 0.5 | tsp |
| white pepper | 0.5 | tsp | |
Directions:
1.bake sweet potatoes at 350 till tender.
2. combine seasoning mix ingredients (sm) in a small bowl.
3. process peeled sweet potatoes till smooth.
4. place butter in a 5 qt heavy pot on high heat. as soon as the butter sizzles, add the sweet potato puree, roasted garlic, and 2 tbls of the seasoning mix.
5. cook stirring continually for 8 minutes
6. add 6 cups of stock and continue to cook. scrape bottom of pot to avoid sticking/burning. about 6 minutes till the mixture thickens.
7. add remaining 2 cups of stock to mixture and continue to cook and scrap the bottom of the pot till it is boiling like a volcano, about 8 minutes.
8. add the parsnips, cabbage, chard, onion, and jalapeno stir and scrape the bottom then reduce heat to low.
9. cover and simmer till the parsnips are cooked about 20 minutes
10. if needed add remaining half cup of stock to bring it to the correct consistency.
11. remove from heat and serve immediately
