50 minutes
A comforting dish that brings out the natural sweetness and earthy flavors of root vegetables such as parsnips, turnips, carrots, celery root, rutabagas, or kohlrabi.
Parsnips, peeled and cut into uniform pieces
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Turnips, peeled and cut into uniform pieces
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Carrots, peeled and cut into uniform pieces
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Celery Root, peeled and cut into uniform pieces
0 oz
Rutabagas, peeled and cut into uniform pieces
0 oz
Kohlrabi, peeled and cut into uniform pieces
0 oz
Unsalted Butter, unsalted
tablespoons
Cream, heavy
0.25 fluid ounces
Olive Oil, extra-virgin
tablespoons
Salt, kosher
to taste
1. Prepare and Boil Root Vegetables
Peel and cut the parsnips, turnips, carrots, celery root, rutabagas, and kohlrabi into uniform pieces. Bring a pot of salted water to a boil and add the cut root vegetables. Cook until tender and a fork can pierce through them with ease.
2. Purée Cooked Vegetables
Drain the tender vegetables and transfer them to a food mill. Purée the cooked vegetables until smooth. Blend in butter, cream, or olive oil to add flavor and achieve a smooth and velvety texture.
3. Combine and Serve
If you slow cooked any vegetables separately in butter or olive oil, ensure they are thoroughly combined with the puréed vegetables. Serve the warm root vegetable purée as a cozy side dish or a light meal.
Use high-quality butter or a mix of butter and olive oil to finish the purée, whisking it in before serving for a glossy sheen and luscious texture.
Pass cooked vegetables through a ricer or food mill before blending to prevent gummy textures from over-processing.
Balance starchiness, sweetness, and earthiness by incorporating a variety of root vegetables like potatoes, carrots, parsnips, and consider celery root or Jerusalem artichokes for unique flavors.
After puréeing, adjust seasoning with acidity (lemon juice or apple cider vinegar) or sweetness (maple syrup) to brighten and balance flavors.
Cook or steam the vegetables in a mix of broth and milk/cream with garlic, thyme, bay leaves, or nutmeg, removing aromatics before puréeing for deeper flavor profiles.
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