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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Root Vegetable Puree Recipe

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This recipe for Root Vegetable Puree is from His Mother Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs large boiling potatoes, chunked
1 1/2 lbs turnips, peeled and cut into 1/2 “ cubes
3 lbs carrots, sliced thin
6 T butter
1/3 c heavy cream
Salt and pepper to taste
Directions:
Directions:
In a large pot, place chunked potatoes in cold water to cover plus 1 inch more. Cover and boil 10-15 minutes til tender.
Steam carrots and turnips together until tender about 15 minutes.
Purée carrots and turnips. Drain potatoes and mash or rice with mill.
Add butter and cream. Mix well, season to taste.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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