Here's a quick side dish to help you take advantage of all the tasty Fall produce showing up in the markets these days. It's also a great one for getting your kids to try some new veggies like turnips, rutabagas, or parsnips. It would take a great deal of arm twisting to get my kids to try one of those "weird" white veggies, but blended with carrots and sweet potatoes as they are here, it was a piece of cake.
This dish would be a beautiful and delicious side for your Thanksgiving table, but don't let it wait for the holiday. As easy as it is to make, and with an earthy sweetness that will complement just about anything you pair it with, this dish will be a nutritious addition to your table throughout the whole fall and winter season. Don't worry if you can't find each type of veggie called for here, or decide you want to add something else to the mix. This is a very forgiving dish and you can eliminate or substitute at will and still end up with a great puree. In fact, the next time I make this I think I'll add some celery root to the pot….yum!
Cheers – Steve
- 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 1 inch chunks
- 1/2 medium rutabaga, peeled, trimmed and cut into 1 inch chunks
- 3 tablespoons unsalted butter at room temperature
- kosher salt and freshly ground white pepper to taste
- In a medium saucepan, combine all the vegetables, 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 -40 minutes.
- Drain the vegetables and return them to a the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill, or processor (or mash with a potato masher for a more rustic feel) and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.