Marbleized Root Vegetable Purée Recipes

SMASHED ROOT VEGETABLES

Smashed Root Vegetables image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups)
2 cloves garlic, smashed
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
Zest of 1 small lemon
1/2 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Steps:

Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.

MARBLEIZED ROOT VEGETABLE PURéE

Marbleized Root Vegetable Purée image

Categories Food Processor Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Pear Carrot Parsnip Turnip Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 10

Number Of Ingredients 9

Ingredients

2 pounds russet potatoes (about 3 large), peeled, cut into 2-inch pieces
8 ounces turnips (about 2 medium), peeled, cut into 2-inch pieces
8 ounces parsnips, peeled, cut into 1-inch pieces
1 medium pear (about 6 ounces), peeled, cored, cut into 1-inch pieces
1/2 cup whipping cream
8 tablespoons (1 stick) butter
1 1/2 pounds carrots (about 6 large), peeled, cut into 1-inch pieces
1/8 teaspoon ground nutmeg
Additional ground nutmeg

Steps:

Preheat oven to 350°F. Butter 2-quart baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about 1 minute. Add cream and 5 tablespoons butter and mash until smooth. Season with salt and pepper.
Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes. Drain. Transfer to processor. Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth. Season with salt and pepper.
Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. (Can be made 1 day ahead; chill.) Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).

SAVORY MASHED ROOT VEGETABLES

Savory Mashed Root Vegetables image

Provided by Tyler Florence

Categories side-dish

Time 38m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

Steps:

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

ROOT VEGETABLE PURéE

Root Vegetable Purée image

Categories Food Processor Potato Side Christmas Thanksgiving Root Vegetable Carrot Rutabaga Christmas Eve Gourmet

Yield Serves 8

Number Of Ingredients 4

Ingredients

2 pounds rutabagas, peeled and cut into 3/4-inch pieces (about 6 cups)
3/4 pound carrots, peeled and cut into 1-inch pieces (about 1 cup)
3 pounds large red potatoes
1/2 stick (1/4 cup) unsalted butter, cut into pieces

Steps:

In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.
While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.
Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.

PUREE OF THREE ROOT VEGETABLES

Puree of Three Root Vegetables image

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.

Provided by sugarpea

Categories Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb russet potato, peeled and halved
1 lb parsnip, peeled
1 whole carrot, peeled
2 tablespoons unsalted butter
salt and pepper

Steps:

Put 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.
Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
Puree the parsnips in a food processor with the butter; stir into the potatoes.
Coarsely 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.
Can be made the day before and refrigerated; reheat in microwave to serve.

Nutrition Facts : Calories 306.4, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 39.3, Carbohydrate 55.7, Fiber 11.3, Sugar 9.4, Protein 5.2

ROOT VEGETABLE AND SQUASH PURéE

Root Vegetable and Squash Purée image

Categories Food Processor Dairy Potato Vegetable Side Bake Christmas Thanksgiving Root Vegetable Carrot Parsnip Squash Butternut Squash Fall Winter Christmas Eve Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

1 medium butternut squash
1 medium celery root
3 medium potatoes
3 large carrots
3 large parsnips
2 bay leaves
3 tablespoons unsalted butter
3 tablespoons whipping cream
Ground nutmeg

Steps:

Butter 10- to 12-cup casserole. Bring large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350°F. Bake puree until heated and beginning to brown on top, about 45 minutes. Serve hot.

WINTER VEGETABLE PUREE

Winter Vegetable Puree image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 1-pound butternut squash, peeled, seeded, and chopped
4 parsnips, peeled and chopped
2 medium onions, diced
6 carrots, peeled and chopped
2 firm, ripe pears, peeled, cored, and chopped
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper

Steps:

Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.
Puree mixture in a food processor. Stir in nutmeg, and season to taste.

ROOT VEGETABLE PUREE

Root Vegetable Puree image

Provided by Molly O'Neill

Categories weekday, side dish

Time 1h

Yield Four servings

Number Of Ingredients 13

Ingredients

2 carrots, peeled and halved
2 parsnips, peeled and halved
1 large turnip, peeled
1 sweet potato
1 tablespoon olive oil
1 large celery root, peeled and finely chopped
1/4 teaspoon mace
1/8 teaspoon nutmeg
1 teaspoon thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon Sherry vinegar
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams

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