AUTUMN ROOT VEGETABLE PURéE

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Autumn Root Vegetable Purée image

Provided by Frank Stitt

Categories     Vegetable     Side     Christmas     Thanksgiving     Carrot     Parsnip     Turnip     Sweet Potato/Yam     Fall     Rutabaga     Christmas Eve     Boil     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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