Autumn Root Vegetable Puree
Published in: 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 small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
Kosher salt
1 to3 tablespoons unsalted butter, at room temperature
Freshly ground black pepper
This puree is a wonderful vegetable side dish for any cool-weather braise
or stew. 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.
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