This purée is one of the components of our Chicken with Autumn Vegetables and Madeira. It’s also a wonderful vegetable side-dish for any braise or stew made during cool weather.–Frank Stitt
LC Uh, Dude, Your Mashed Potatoes Are Orange Note
A mash of a different sort, this eclectic comingling of root vegetables comes together in a rhapsody of rich flavors and russet colors. Just don’t tell family or friends to expect mashed potatoes, or they may look at you a little funny when you present this bowl of mash that’s tinged orange—though we think they’ll change their tune once they try a taste of this commingling of roots. Speaking of which, depending on your predilection for sweet versus bitter or what’s in your pantry, you can vary the proportion of veggies accordingly. Plop a dollop of this alongside some boozy Madeira-bathed roast chicken and you’ve got autumn on a plate.
Puréed Root Vegetable Recipe
- Quick Glance
- 20 M
- 1 H
- Serves 4
- 2 medium turnips, peeled and cut into 1-inch pieces
- 2 small carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch pieces
- 1/2 medium rutabaga, peeled and cut into 1-inch pieces
- Kosher salt
- 1 to 3 tablespoons unsalted butter, at room temperature
- Freshly ground black pepper
- 1. In a medium saucepan, combine the turnips, carrots, parsnips, sweet potatoes, and rutabagas, add a good pinch salt, and add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes or so.
- 2. Drain the vegetables, reserving a little of the cooking liquid. Return the vegetables to the pan and place over medium heat for 2 minutes to dry them out. Transfer the vegetables to a food processor, a food mill, or a bowl with a potato masher and process or pound the vegetables until beaten into silky smooth submission. Add the butter, salt, and pepper to taste and stir to combine. If a smoother, looser consistency is desired, beat in a little of the reserved cooking liquid. If necessary, reheat over low heat before serving.
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Puréed Root Vegetable Recipe © 2004 Frank Stitt. All rights reserved.