Root Vegetable Puree 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

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

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).

AUTUMN ROOT VEGETABLE PURéE

Autumn Root Vegetable Purée image

Provided by Frank Stitt

Categories Vegetable Side Christmas Thanksgiving Carrot Parsnip Turnip Sweet Potato/Yam Fall Rutabaga Christmas Eve Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
Kosher salt
1 to 3 tablespoons unsalted butter, at room temperature
Freshly ground black pepper

Steps:

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.
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.

MARBLEIZED ROOT VEGETABLE PUREE

Marbleized Root Vegetable Puree image

This is a root vegetable casserole-type side dish that is not only visually appealing, but quite tasty. Can be used a a substitute for mashed potatoes, or a vegetable side served "family style". A great winter vegetable dish.. I have served this at Sunday family dinner and it has become a favorite. It comes from the Good Eating section of the Louisville Courier-Journal.

Provided by hartdocman

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb baking potato, peeled and cut into 2-inch pieces
2 small turnips, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 pear, peeled, cored, and cut into 1-inch pieces
1/4 cup whipping cream
1/4 cup butter, divided
salt and pepper
1/4 lb carrot, peeled and cut into 1-inch pieces
1 pinch ground nutmeg

Steps:

Heat oven to 350 degrees. Butter a 2-quart baking dish or casserole.
Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more. Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so. Add cream and 3 tablespoons of butter, and mash smooth. Season with salt and pepper.
In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes. Drain, transfer to food processor, add remaining butter and nutmeg, and puree. Taste; season with salt and pepper as desired.
Alternate potato and carrot puree by half-cupfuls in the baking dish. Draw a knife through and swirl to marbleize. Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.

Nutrition Facts : Calories 343, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 157.1, Carbohydrate 45.9, Fiber 7.6, Sugar 11.6, Protein 3.9

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