Root Vegetable Purée

Preparation info

  • Yield:

    2 lb

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
6 oz<



  1. Chop the rutabaga, carrots, parsnips, and turnips into small pieces (this is a good use of trimmings left from other recipes).
  2. Combine the vegetables and stock in a saucepan. Bring to a boil, reduce to a simmer, and cook until the vegetables are very tender.
  3. Drain and reserve the stock.
  4. Place the vegetables in a blender a