ROOT-VEGETABLE MEDLEY

Root-Vegetable Medley image

Provided by Molly O'Neill

Time 2h

Yield 12 servings

Number Of Ingredients 9

Ingredients

2 medium yams (1 pound)
1 pound large carrots, scraped and cut into chunks
1 pound large parsnips, peeled and cut into chunks
1 1/2 tablespoons butter
1/4 cup maple syrup
Salt and freshly ground pepper to taste
1/2 teaspoon ground cumin seed
1/4 cup Marsala
1/2 cup chopped parsley

Steps:

Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 295 milligrams, Sugar 8 grams, TransFat 0 grams