Winter Vegetable Purée

Name: Winter Vegetable Purée
Ingredients: butter or cream (optional); Champagne vinegar; freshly ground white pepper; 1 pinch of dried thyme; 3 garlic cloves, roughly chopped; salt; butter or cream (optional); 3 cups mixed winter vegetables such as turnips, rutabagas, leeks, celery root, and fennel, diced into ½-inch pieces; 3 cups mixed winter vegetables such as turnips, rutabagas, leeks, celery root, and fennel, diced into ½-inch pieces; 3 sprigs chopped parsley; 3 cups mixed winter vegetables such as turnips, rutabagas, leeks, celery root, and fennel, diced into ½-inch pieces; 2 cups White Rose or red potatoes, scrubbed and diced into ½-inch pieces; 2 cups White Rose or red potatoes, scrubbed and diced into ½-inch pieces; 3 cups mixed winter vegetables such as turnips, rutabagas, leeks, celery root, and fennel, diced into ½-inch pieces; 3 cups mixed winter vegetables such as turnips, rutabagas, leeks, celery root, and fennel, diced into ½-inch pieces

Preparation info

Makes about 2½ cups , serving
4 to 6

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The winter root vegetables—big leeks, turnips, and the gnarly celery root— make the most delicious sweet purées. Even without copious amounts of butter or cream, they are full of flavor. Usually vegetables are blanched in large amounts of water so that they will cook as quickly as possible, but here the vegetables are cooked in just enough water to keep them floating in the pot. By the time the vegetables are cooked, the water is thick and flavorful and used, in place of cream, to thin the

Ingredients

Side dish
Vegetarian
Winter

Ingredients

Method