Root Vegetable Puree Recipe
Ingredients
| Unsalted butter | 1 To taste | |
| Ginger root | 2 Inch, peeled | |
| Turnip | 1 , peeled | |
| Carrots | 2 , peeled | |
| Yellow potatoes - 2, scrubbed, cut into 1/2" chunks | ||
| Sweet potato/Yam- 1, scrubbed, cut into 1/2" chunks | ||
| Water | 2 1/2 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large Dutch oven, melt a tablespoon of butter over low heat; saute gingerroot, until soft and fragrant, stirring constantly
2. Add turnip, carrots, potatoes and sweet potato or yam and saute these vegetables for three minutes, stirring all the while
3. Turn the heat up, add water, cover the pot and bring the liquid to a boil; turn the heat down and allow to simmer for twenty minutes
4. Turn the mixture out into the bowl of a food processor and puree carefullt till smooth; add the remaining tablespoon of butter and season with salt and pepper
SERVING
5. Serve as appropriate
1. In a large Dutch oven, melt a tablespoon of butter over low heat; saute gingerroot, until soft and fragrant, stirring constantly
2. Add turnip, carrots, potatoes and sweet potato or yam and saute these vegetables for three minutes, stirring all the while
3. Turn the heat up, add water, cover the pot and bring the liquid to a boil; turn the heat down and allow to simmer for twenty minutes
4. Turn the mixture out into the bowl of a food processor and puree carefullt till smooth; add the remaining tablespoon of butter and season with salt and pepper
SERVING
5. Serve as appropriate
Chef
