White Root Vegetable Puree


Remedy winter’s chill with this hearty and warming recipe from Culinary Works and chef Julia Deane, with butter and milk adding richness to this delicious, creamy side dish.

Ingredients

3/4 lb Russet potatoes, peeled, cut into medium chunks
3/4 lb cauliflower, cut into large flowerets
3/4 lb parsnips, peeled, cut into medium chunks
Salt and pepper – be generous
1 stick butter, room temperature – maybe more
Starchy water from potatoes
1/2 cup whole milk or more
Parsley chopped, if desired

Directions

Place prepped vegetables into large pot with cold water. Season water well with salt. Bring vegetables to a boil and cook until fork tender, 15-20 minutes, check for doneness. When vegetables are done, reserve a few cups of the starchy water. Drain vegetables and place back into the same pot over low heat. Using a hand blender (this will give the smoothest purée), ricer, or potato masher, mash the vegetables. Add butter and some of the water, milk, or both and blend until you get the consistency you want. Smooth is great. Taste and season with salt and pepper. Alternatively you can use heavy cream for extra richness.

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