Puree of Three Root Vegetables
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
3-4
ingredients
- 1 lb russet potato, peeled and halved
- 1 lb parsnip, peeled
- 1 whole carrot, peeled
- 2 tablespoons unsalted butter
- salt and pepper
directions
- Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
- Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
- Puree the parsnips in a food processor with the butter; stir into the potatoes.
- Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
- Can be made the day before and refrigerated; reheat in microwave to serve.
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Reviews
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OMG GOOD! Put this on the list of regulars, and always bring it to the potlucks and holiday meals. I have never before even known about (let alone tried) parsnips, and was *very leary* (as was my hubby). Thought for sure it would be one of those yucky experiments. But this dish was soooooooo goood, we sat and at ate all the leftovers instead of having dessert. YES, it was that good. I will never have garlic mashed potatoes or regular MP again if these three simple ingredients are on hand. THANK YOU SO MUCH for posting.
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Mmmm...I love healthy dishes like this. It took so little time to put together and had such great flavor. I added a sweet potato in addition to those listed. I also didn't puree since I don't have a food processor. I gently mashed all of the cooked veggies together using a potato masher, leaving small chunks and the variety of colors intact. I wish I had toddlers (well, almost), because this would make perfectly-cooked and nutritious baby food.
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We loved this recipe. Simple, good food that was part of a gourmet experience. I chose to use sweet potato, carrot and parsnip for this recipe and served it as an accompaniment to Recipe #62908. This was an excellent match and made a memorable birthday dinner main course. Thanks for sharing this lovely recipe.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.