PUREE OF THREE ROOT VEGETABLES
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
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
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Jade Aub
[email protected]This puree was a disappointment. It was bland and lacked flavor.
Wajeeh Ullah
[email protected]I'm not a big fan of root vegetables, but I actually really enjoyed this puree. It was very flavorful and creamy.
Cubana John
[email protected]This puree was a great way to use up my leftover root vegetables. It was also very easy to make.
Tima Saddam
[email protected]This puree was delicious, but it was a lot of work to make. I think I'll only make it on special occasions.
Christopher Barnaby
[email protected]I love this puree! It's so versatile. I've used it as a side dish, a soup, and even a pasta sauce.
Issac Salter
[email protected]This puree was a bit too thick for my taste. I think I would add more liquid next time.
Im a dinosaur Rawr
[email protected]I made this puree in my slow cooker and it turned out perfectly. It was so easy and convenient.
Donyel Posey
[email protected]This puree was a great way to get my kids to eat their vegetables. They loved the sweet flavor and creamy texture.
Bayliss Billy
[email protected]I found this puree to be a bit bland. I think it needed more seasoning.
Vilho Kakololo
[email protected]This puree was delicious! I served it with grilled salmon and it was a perfect match.
Elias Halper-Rosenthal
[email protected]I've made this puree several times now and it's always a crowd-pleaser. It's a great way to use up root vegetables and it's also very healthy.
Emma Bridges
[email protected]This puree was a little too sweet for my taste, but I think that's because I used sweet potatoes instead of parsnips. Next time I'll try it with the original ingredients.
Khemlal Bist
[email protected]I made this puree for a dinner party and it was a hit! Everyone loved the unique flavor and creamy texture.
Sara Toleafoa
[email protected]This was my first time making a root vegetable puree and it was surprisingly easy. The hardest part was peeling the turnips, but after that it was smooth sailing. The puree was delicious and I will definitely be making it again.
roshan thapa vlogs
[email protected]I followed the recipe exactly and the puree turned out creamy and flavorful. I loved the hint of nutmeg and cinnamon.
Assad Alsanusi
[email protected]This puree was an absolute delight! The sweetness of the parsnips, the earthiness of the turnips, and the subtle bitterness of the rutabagas came together beautifully. I served it as a side dish with roasted chicken and it was a perfect complement.