Root Vegetable Puree
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
4 to 6 servings The potatoes lend this puree a light texture and delicate flavor.
Ingredients
- 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
- ½ cup milk or heavy cream
- 2 tablespoons butter, softened
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- 1 (Brown Butter, Chile Butter, or the fried-spice mixture for Dal II) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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
- ½ cup milk or heavy cream
- 2 tablespoons butter, softened
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- 1 (Brown Butter, Chile Butter, or the fried-spice mixture for Dal II)
Let's Cook
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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
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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
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Step 3.
Taste and adjust the seasonings. If desired, top with: (Brown Butter, Chile Butter, or the fried-spice mixture for Dal II)