Recipe Archives->Vegetables->Root Veg Puree

Autumn Root Vegetable Puree
                                                                                
2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
Kosher salt
1 to 3 tablespoons unsalted butter, room temperature
Freshly ground black pepper

In a medium saucepan, combine the turnips, carrots, parsnip, sweet
potato, and rutabaga, add a good pinch of salt, and cover by 2
inches with water. Bring to a boil, then reduce to a simmer and
cook until the vegetables are tender, 30 to 40 minutes.  Drain the
vegetables and then return them to the saucepan to dry out over
medium heat for 2 minutes. Transfer the vegetables to a food mill
and puree. Add the butter and salt and pepper to taste, and reheat
if necessary before serving.

Printable version: root-veg-puree.txt.