RUE’S COLD CARROT AND YAM PUREE

SERVES 4

In Catching Fire, Rue was remembered not only for her character and heart, but also for her knack for finding useful and edible sweet roots. This dish pays homage to her special talents.

This dish combines the sweetness of carrots and yams with just a hint of fire from the seasonings. It’s a wonderful side dish for turkey or other poultry.

2 TABLESPOONS BUTTER

1 ONION, DICED

¼ TEASPOON GROUND GINGER

¼ TEASPOON RED PEPPER FLAKES

¼ TEASPOON GROUND CINNAMON

1 PINCH CAYENNE PEPPER

2 LARGE YAMS, PEELED AND DICED

3 CARROTS, PEELED AND CHOPPED

2 CUPS WATER

1 CAN CHICKEN BROTH

SALT AND PEPPER TO TASTE

Melt the butter in a large saucepan over medium-high heat. Add the onions and cook until golden brown.

Season with ginger, pepper flakes, cinnamon and cayenne and cook about 1 minute, until fragrant.

Add the yams and carrots, then add the water and broth.

Bring to a boil then reduce heat to medium-low, cover.

Simmer until the vegetables are tender, about 25–30 minutes.

Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper.