Marbleized Root Vegetable Puree

Name: Marbleized Root Vegetable Puree
Ingredients: 2 pounds russet potatoes (about 3 large), peeled, cut into 2-inch pieces; 8 ounces turnips (about 2 medium), peeled, cut into 2-inch pieces; 8 ounces parsnips, peeled, cut into 1-inch pieces; 1 medium pear (about 6 ounces), peeled, cored, cut into 1-inch pieces; 1/2 cup whipping cream; 8 tablespoons (1 stick) butter; 1 1/2 pounds carrots (about 6 large), peeled, cut into 1-inch pieces; 1/8 teaspoon ground nutmeg; Additional ground nutmeg

9 ingredients

21 steps

Ingredients

2 pounds russet potatoes (about 3 large), peeled, cut into 2-inch pieces
8 ounces turnips (about 2 medium), peeled, cut into 2-inch pieces
8 ounces parsnips, peeled, cut into 1-inch pieces
1 medium pear (about 6 ounces), peeled, cored, cut into 1-inch pieces
1/2 cup whipping cream
8 tablespoons (1 stick) butter
1 1/2 pounds carrots (about 6 large), peeled, cut into 1-inch pieces
1/8 teaspoon ground nutmeg
Additional ground nutmeg

Directions

1

Preheat oven to 350F.
2

Butter 2-quart baking dish.
3

Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes.
4

Drain.
5

Return to pot.
6

Stir over low heat until excess moisture evaporates, about 1 minute.
7

Add cream and 5 tablespoons butter and mash until smooth.
8

Season with salt and pepper.
9

Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes.
10

Drain.
11

Transfer to processor.
12

Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth.
13

Season with salt and pepper.
14

Alternate potato and carrot purees by 1/2 cupfuls in baking dish.
15

Draw knife through purees to marbleize.
16

Melt 1 tablespoon butter.
17

Drizzle over purees.
18

Sprinkle with additional nutmeg.
19

Cover with foil.
20

(Can be made 1 day ahead; chill.)
21

Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).