ROOT VEGETABLE PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
- Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
- Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams
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robert marie
r_m@yahoo.comThis was my first time making root vegetable puree and it was a success! The recipe was easy to follow and the puree turned out creamy and flavorful. I will definitely be making this again.
Tshepi Morongwa
t@gmail.comThis puree is so good, I could eat it every day. It's healthy, delicious, and easy to make. What more could you ask for?
Nipa Ray
r.nipa@yahoo.comI made this puree in my slow cooker and it turned out perfectly. It's so easy to make and it's a great way to meal prep for the week.
Emmygold Vevo
vevo9@gmail.comI'm allergic to dairy, so I was excited to find this recipe. It's creamy and delicious without any milk or cream.
Amina Ustarkhanova
u_a56@aol.comThis recipe is a great way to use up leftover root vegetables. I always have a few carrots and parsnips floating around in my fridge, and this is the perfect way to use them up.
Obeng Abednego
abednegoobeng@yahoo.comI'm always looking for new ways to get my kids to eat their vegetables. This puree is a great way to do that. They love it!
Rimjhim Bristy
rimjhim-bristy31@gmail.comThis puree is the perfect side dish for roasted chicken or fish. It's also great on its own as a light lunch or snack.
Sabir Soomro Music
ms@hotmail.frI love that this recipe is so versatile. You can add different herbs and spices to create your own unique flavor profile.
Sayao Neru †
s_n3@gmail.comThis recipe is so easy to follow. Even a beginner cook can make it. And the results are amazing.
Toxicity
toxicity@gmail.comI made this puree for a dinner party and it was a huge hit. Everyone loved it. I'll definitely be making it again.
iva
iva85@hotmail.comThis is the perfect comfort food for a cold winter day. It's warm, hearty, and filling. Plus, it's packed with nutrients.
muaz ahmed yousef
muaz.a94@gmail.comI'm not usually a fan of root vegetables, but this puree changed my mind. It was simply delicious. The combination of flavors and textures was perfect.
Ashia Hogan
h.a2@gmail.comWow, what a fantastic dish! The puree was velvety smooth and packed with flavor. I couldn't stop eating it. Definitely a keeper recipe.
Urboshi Roy
roy.urboshi23@hotmail.frThis root vegetable puree was an absolute delight! The vibrant colors and earthy flavors made for a truly memorable meal. I especially loved the creaminess of the parsnips and the subtle sweetness of the carrots.