Fall Root Vegetable PureePin It
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.
Cheers - Steve
Autumn Root Vegetable Puree
by: Frank Stitt, from his cookbook, Frank Stitt's Southern Table
- 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.