Marbleized Root Vegetable Puree

Name: Marbleized Root Vegetable Puree
Ingredients: 1 lb baking potato, peeled and cut into 2-inch pieces; 2 small turnips, peeled and cut into 2-inch pieces; 2 parsnips, peeled and cut into 1-inch pieces; 1 pear, peeled, cored, and cut into 1-inch pieces; 14 cup whipping cream; 14 cup butter, divided; salt and pepper; 14 lb carrot, peeled and cut into 1-inch pieces; 1 pinch ground nutmeg

9 ingredients

12 steps

Ingredients

1 lb baking potato, peeled and cut into 2-inch pieces
2 small turnips, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 pear, peeled, cored, and cut into 1-inch pieces
14 cup whipping cream
14 cup butter, divided
salt and pepper
14 lb carrot, peeled and cut into 1-inch pieces
1 pinch ground nutmeg

Directions

1

Heat oven to 350 degrees.
2

Butter a 2-quart baking dish or casserole.
3

Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more.
4

Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so.
5

Add cream and 3 tablespoons of butter, and mash smooth.
6

Season with salt and pepper.
7

In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes.
8

Drain, transfer to food processor, add remaining butter and nutmeg, and puree.
9

Taste; season with salt and pepper as desired.
10

Alternate potato and carrot puree by half-cupfuls in the baking dish.
11

Draw a knife through and swirl to marbleize.
12

Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.