TURNIP AND CARROT PUREE

Turnip and Carrot Puree image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 5

16 tablespoons unsalted butter
2 large carrots, roughly chopped
2 medium turnips, peeled and roughly chopped
1/2 cup water
Salt

Steps:

Cut out a parchment paper circle (a cartouche) to have the same diameter as a medium saucepan. Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat. When the butter has melted, cover the saucepan with the parchment paper cartouche. Cook the vegetables until tender and then smash to a puree.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.