I’ll be up front: I’m no stealthy nutrient-pusher, a la Jessica Seinfeld. You remember Jerry’s wife, and her book about getting vegetables into your kids by lacing their mac ‘n cheese with cauliflower puree and their peanut butter cookies with carrot mash? Partly my objection to this way of cooking is my own sheer laziness: I hate fiddling with Cuisinarty appliances, even plain old blenders. And partly it’s principle: I think good food should speak for itself without concealment.
(I mean, I love peanut butter cookies and I adore carrots. But together? They’re no heavenly Reese’s-style collision waiting to happen! Chocolate chips in the batter, yes. Carrots? Yikes!)
That said, I have one sneaky dish that I make every fall just to see if anyone notices. Well, and because I adore it.
It starts with this humble, homely ingredient:
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