Golden Winter Purée

Name: Golden Winter Purée
Yield: Makes 5 cups (10 ½-cup servings)
Cuisine: United States
Ingredients: 1 teaspoon freshly grated nutmeg; ½ teaspoon ground ginger; ¾ cup heavy cream; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 pound yellow turnips, peeled and cut into 1-inch cubes; 1 pound carrots, peeled and cut into 1-inch cubes; 6 tablespoons unsalted butter; 1 firm pear, peeled, cored, and cut into 1-inch cubes

Preparation info

Makes
5
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This can be served on its own or as a contrast in flavor and color to the Winter White Purée.

Ingredients

1 pound carrots, peeled and cut into 1-inch cubes
1 pound yellow turnips, peeled and cut into 1-inch cubes

Americas
United States
Side dish
Dinner
Vegetarian
Gluten-free
Winter

Method

Bring 4 quarts of salted water to a boil in a stockpot. Add the vegetables and pear, and boil until they are tender enough to be pierced easily with a fork, about 20 minutes. Drain in a colander.
Purée the vegetables and pear in a food processor fitted with the metal blade or mash with a potato ricer. Add the butter in small pieces. Add the cream and g