Root Vegetable Puree

2018-01-21

Photos

Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree Root Vegetable Puree

Recipe

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.

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Nutritional Info

This information is per serving.

  • Protein

    5
  • Fat Total

    6
  • Calories

    506
  • Sodium

    110