Autumn Root Vegetable Purée

Ingredients

  • 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 to 3 tablespoons unsalted butter, at room temperature
  • Freshly ground black pepper
  • Description

    This Puree Is A Wonderful Vegetable Side Dish For Any Cool-weather Braise Or Stew.

    Epicurious Favicon Epicurious
    View Full Recipe



    Found Country:US image description
    Back to top