This puree is a wonderful vegetable side dish for any cool-weather braise or stew.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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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Reviews (11)
Back to TopI got turned on to this when I had it at a restaurant served with a steak. Fantastic alternative to mashed potatoes.
loriltx
Houston
3/17/2018
This was good, I used parsnip, .5 rutabaga, sweet potato, carrot, .5 celery root and 4 sliced garlic cloves. Easy and perfect for using left over veggies on a weeknight. Great with corned beef and cabbage. Will make this again. make sure to add enough butter, salt & pepper (touch of nutmeg).
lizperlman
Evanston, IL
3/2/2015
Try it twice. Much better without the rutabaga! I add some cream and nutmeg. Very good side dish for roasted meats.
mcsr
Portugal
12/13/2012
I made this for Thanksgiving and tastes ok, but is not a memorable dish, more of a filler side dish. If you are looking for something exciting make something else.
Anonymous
11/24/2010
Simole, tasty, and would make this again. I agree with another reviewer that this is a tad bland, but with the flavor of the root veggies, butter, and pepper, this has a nice simple taste to it.
OnionBreath
San Jose, CA
5/26/2010
所以美味的和不同。我没有甜蜜的阿宝ts or rutabaga, but it was still terrific without them. This tasted very rich even with the small amount of butter.
Anonymous
Gothenburg, Sweden
2/1/2010
Wow, this has such a wonderful depth of flavor (even after omitting the sweet potato and rutabaga) for such a simple recipe. Really tasty, and a beautiful creamy orange color.
Anonymous
Gothenburg, Sweden
1/18/2010
Good basic recipe. I added 4 oz. of cream (it can take more) and a (heavy) pinch of fresh nutmeg using a ricer and I've made it several times since.
parinism
San Diego
12/22/2009
A nice excuse to use unique vegetables. I made this recipe as is and I really enjoyed it! Will definitely make again.
stehindm
8/8/2009
Wonderful Chef...this puree' is SO SIMPLE and tasty. You don't need to add anything as you get the flaver from the root veggies. Goes great with a braised chicken.
rlippitt
2/28/2009
This is very bland. I added Cumin and Cardoman, and much more salt. I also added a splash of Balsamic vinegar.
woodstockcook
woostock, ny
2/7/2009
