FALL VEGETABLE PUREE

By LRay

8 Servings

From Bon Appetit (November 1988, page 76)

Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over medium heat, stirring frequently.) Spoon puree into bowl and serve.

Ingredients

• 1 & 1/2 Pounds TURNIPS, peeled and cut into 1-inch pieces.
• 1 & 1/2 Pounds RUTABAGAS, peeled and cut into 1-inch pieces.
• 1 & 1/2 Pounds CARROTS, peeled and cut into 1-inch pieces.
• 6 GARLIC CLOVES
• 1/2 Cup (1 Stick) UNSALTED BUTTER, Cut into Pieces
• SALT and Freshly GROUND PEPPER

Details

Servings 12
Preparation time 90mins
Cooking time 130mins

Preparation

Step 1

Cook TURNIPS, RUTABAGAS, CARROTS and GARLIC in large pot of boiling salted water until all vegetables are tender, about 20 minutes.
Drain well.
Puree vegetables in batches in processor, stopping occasionally to scrape down sides of bowl.
Transfer to heavy sauce pan.
Add BUTTER to puree.
Stir over medium heat until excess liquid evaporates and mixture thickens, about 15 minutes.
Season with SALT and PEPPER.

Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over medium heat, stirring frequently.) Spoon puree into bowl and serve.