Marbleized Root Vegetable Puree

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Marbleized Root Vegetable Puree

Marbleized Root Vegetable Puree
Servings 10

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

Instructions

  • 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).

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