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image description November 17, 2015

Root Vegetable Puree

Root Vegetable Puree
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Ingredient List Print Recipe

  • 2 pounds russet potatoes
  • 1 pound rutabaga
  • 1 pound carrots
  • 1  1/2 sticks butter, softened
  • 1/2 cup cream, or more to taste
  • Salt
  • Pepper

Seasonal Vegetable Mash

By Andrew Zimmern

This holiday season, switch up your typical mashed potato side dish with this flavorful, rich root vegetable puree.

Instructions

SERVINGS: 8 TO 10 AS A SIDE DISH
TOTAL TIME: 45 MINUTES

Peel the potatoes and vegetables. Cut the potatoes into quarters. Cut the carrots into 1 inch lengths. Cube the rutabaga into 1/2 inch cubes.

Cook the potatoes and vegetables in separate batches in rapidly boiling salted water for 10 to 15 minutes each, or until tender.

Drain the vegetables and pass through a ricer (or pulse in a food processor). Rice the potatoes and add to the vegetable mix. Season with the butter and cream. Add salt and pepper to taste. Serve.

 

Photograph by Madeleine Hill.

 

Like this recipe? You may also enjoy:

Root Vegetable Pan Roast with Brown Butter
Mashed Potatoes with Creme Fraiche
Root Vegetable Salad with Orange Tarragon Vinaigrette

 

 

 

Summary

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Recipe Name
Root Vegetable Puree



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