Autumn Root Vegetable Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This puree is a wonderful vegetable side dish for any cool-weather braise or stew. Ingredients:
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, at room temperature |
freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. From Frank Stitt's Southern Table by Frank Stitt, (C) 2004 Artisan
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