Dinner- What It Is

Last night we roasted some sunchokes and yams and then whirled them around in the cuisinart until they were silky and light. We also roasted shrimp with broccoli, a recipe I have been admiring on the Wednesday Chef for months and months and finally did it.
Sometimes I think photos of food are kind of unappetizing. The photo of the final plate really doesn't do this dinner justice. But it was really, really good, and I recommend making the yam puree for Thanksgiving, Y'all. It has warm wintery spice, and the sunchokes add a wonderfully sweet and earthy note to the dish.

Sunchoke and Yam Puree

Preheat oven to 375 degrees

2 Yams, diced
6 small sunchokes, peeled and diced
2 cippolini onions, diced
1 teaspoon of cinnnamon
2 tablespoons brandy
glug of olive oil
2 tablespoons of butter
1/4 cup cream
1 tablespoon agave
1 tablespoon brown sugar
s+p to taste

Toss diced yams, onions and sunchokes with olive oil and spices. Roast for twenty minutes, and then pour brandy over the vegetables. Roast for twenty to thirty more minutes, until fork tender. Remove pan from oven and put vegetables into cuisinart bowl. Add butter, cream, agave and sugar. Blend until light and fluffy. Serves 4-6.