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Winter Vegetable Puree
By Recipe Tester - Posted on January 23rd, 2008
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Ingredients:
  • 2 cups potatoes, scrubbed, 1/2" dice (Yukon Gold, White Rose or Red Bliss)
  • 3 cups mixed winter vegetables (turnips, leeks, celeriac, fennel, parsnips) in 1/2" dice
  • chopped parsley
  • pinch dried thyme
  • 3-4 garlic cloves, chopped
  • salt
  • olive oil, butter or cream (optional)
  • Champagne vinegar
  • white pepper
Directions:
  1. Put vegetables, parsley, garlic and salt in large saucepan with water to cover.
  2. Bring to a boil, lower the heat and simmer until vegetables are completely soft (about 20 minutes).
  3. Pour contents of pan into a colander set over a bowl and reserve the liquid.
    Mash vegetables by hand, then use cooking water to thin to desird onsistency.
  4. Season with butter, cream, or olive oil if desired, and salt, pepper and a dash of vinegar.

 

Source:

adapted from Deborah Madison's Savory Way

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