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Preheat oven 425 degrees Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray Roast veggies 40 minutes until tender Remove veggies from the oven & place in a blender or food processor with almond milk Puree the veggies until smooth Heat a large pot over medium heat Add extra virgin olive oil, garlic, ginger & onions Saute a few minutes until onions are tender Add veggie puree, vegetable broth & spices to the pot Bring to a boil then cover & simmer for 20 minutes Serve immediately with optional toppings: nonfat Greek yogurt & sesame seeds as desired Refrigerate up to one week or freeze up to a month
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space