Autumn Root Vegetable Purée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- freshly ground black pepper
- Carbohydrate 23 g(8%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 6 g(23%)
- Protein 2 g(5%)
- Saturated Fat 4 g(19%)
- Sodium 483 mg(20%)
- Calories 151
Preparation In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, 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 to 40 minutes. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving. Frank Stitt's Southern Table Artisan
Preparation In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, 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 to 40 minutes. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving. Frank Stitt's Southern Table Artisan
