Kathryn K. Blue, Anthony Dias Blue

Winter White Purée

Preparation info
  • Makes

    6

    cups
    • Difficulty

      Easy

Appears in
Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration
Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

  • About

This is a rich and luscious purée that transcends its humble ingredients. The apple gives the vegetables the touch of acidity and sweetness that they need. The dish works well on its own or in color and flavor contrast with the Golden Winter Purée.

Ingredients

  • 1 pound white turnips
  • 1 pound parsnips
  • 1 tart g

Method

  1. Peel the turnips and parsnips, peel and core the apple, and cut them all into 1-inch cubes. Separate the cauliflower florets.

  2. Bring 4 quarts of salted water to a boil in a stockpot. Add the vegetables and apple, and boil until they are tender enough to pierce easily with a fork, about 15 minutes. Strain in a colander.

  3. Purée the veget