Puree of Three Root Vegetables

5.0(4)

I LOVE this dish. Healthy comfort food...go figure. It's the texture variations that make this dish so special. If you like, substitute your own favorite root vegetables. Celery root, turnips, rutabagas or Jerusalem artichokes all work deliciously. Double the butter if you'd like a richer, smoother puree.

by sugarpea·published 2003-10-08

Open original recipe

Vegetable

Servings

(3–4)

Total time

40 min

prep 10 min

Calories / serving

306 kcal

Ingredients (5)

serves

1 lb russet potato, peeled and halvedpotato
1 lb parsnip, peeledparsnip
1 whole carrot, peeledcarrot
2 tablespoons unsalted butterbutter
salt and peppersalt-and-pepper

Instructions (5 steps)

01Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
02Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
03Puree the parsnips in a food processor with the butter; stir into the potatoes.
04Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
05Can be made the day before and refrigerated; reheat in microwave to serve.

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Rich recipe — supports nutrition-aware planning.