Root Vegetable Puree

Let's Cook

1. Step 1.

   Place in a large saucepan: 1 pound carrots or parsnips, peeled and cut into thick slices, or 1½ pounds celery root, salsify, turnips, or rutabaga, peeled and diced; 8 ounces all-purpose or russet potatoes, peeled and thickly sliced

2. Step 2.

   Add cool water to cover generously, bring to a boil, reduce the heat, and simmer until the vegetables are completely tender, 20 to 25 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables with a potato masher or beat with a handheld electric mixer until smooth. Mix in: ½ cup milk or heavy cream; 2 tablespoons butter, softened; ½ teaspoon salt; ¼ teaspoon black or white pepper

3. Step 3.

   Taste and adjust the seasonings. If desired, top with: (Brown Butter, Chile Butter, or the fried-spice mixture for Dal II)