Wayne Gisslen

Root Vegetable Purée

Preparation info

  • 2

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 and blend to a purée.

Per 1 fl oz (29.57 mL): Calories 40; Protein, <1 g; Fat, 2.5 g (56% cal.); Cholesterol, 5 mg; Carbohydrates, 3 g; Fiber, <1 g; Sodium, 50 mg.