Marbleized Root Vegetable Purée Recipes
ROOT VEGETABLE PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
- Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
- Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams
AUTUMN ROOT VEGETABLE PURéE
Provided by Frank Stitt
Categories Vegetable Side Christmas Thanksgiving Carrot Parsnip Turnip Sweet Potato/Yam Fall Rutabaga Christmas Eve Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
ROOT VEGETABLE PURéE
Categories Food Processor Potato Side Christmas Thanksgiving Root Vegetable Carrot Rutabaga Christmas Eve Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.
- While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.
- Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.
PURéE OF THREE ROOT VEGETABLES
Categories Food Processor Potato Side Low Cal Carrot Jerusalem Artichoke Fall Gourmet
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled.
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ROOT VEGETABLE PUREE WITH SHALLOTS AND THYME
From mygourmetconnection.com
- Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes.
- Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.
- Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips.
- Cover and steam for 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.
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