Purée Of Three Root Vegetables Recipes

SAVORY MASHED ROOT VEGETABLES

Savory Mashed Root Vegetables image

Provided by Tyler Florence

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.

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

PURéE OF THREE ROOT VEGETABLES

Purée of Three Root Vegetables image

Categories Food Processor Potato Side Low Cal Carrot Jerusalem Artichoke Fall Gourmet

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 pounds russet (baking) potatoes
2 pounds celery root, peeled and cut into 2-inch pieces, or Jerusalem artichokes (sunchokes), peeled and halved
2 whole carrots, peeled
3/4 stick (6 tablespoons) unsalted butter

Steps:

In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled.

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

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.

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