Best Marbleized Root Vegetable Purée Recipes

ROOT VEGETABLE PUREE

Root Vegetable Puree image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 13

Ingredients

2 carrots, peeled and halved
2 parsnips, peeled and halved
1 large turnip, peeled
1 sweet potato
1 tablespoon olive oil
1 large celery root, peeled and finely chopped
1/4 teaspoon mace
1/8 teaspoon nutmeg
1 teaspoon thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon Sherry vinegar
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams

ROOT VEGETABLE PURéE

Root Vegetable Purée image

Categories Food Processor Potato Side Christmas Thanksgiving Root Vegetable Carrot Rutabaga Christmas Eve Gourmet

Yield Serves 8

Number Of Ingredients 4

Ingredients

2 pounds rutabagas, peeled and cut into 3/4-inch pieces (about 6 cups)
3/4 pound carrots, peeled and cut into 1-inch pieces (about 1 cup)
3 pounds large red potatoes
1/2 stick (1/4 cup) unsalted butter, cut into pieces

Steps:

In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.
While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.
Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.