Three Root Puree

Boost the flavors and nutrition of mashed potatoes by adding in other root vegetables.

This recipe is for 12 as part of the Thanksgiving 2017 Menu. You can simply make half the amount for a regular weeknight, but I think it is worth making the full recipe to use another night for Shepard Pie with left over chili. Or stir-frying vegetables left at the end of the week, toss with cooked lentils and use that as a base for “shepard pie”.

Variations

1. Use turnips, celery root or cauliflower instead of rutabagas.
2. Sauté one chopped onion (about 1 cup) in olive oil and mixed in to prepared puree
3. Add 2 tablespoons fresh basil or fresh rosemary

Three Root Puree

Print Recipe

• CourseVegetables

Servings

12 servings

Servings 12 servings

Three Root Puree Print Recipe CourseVegetables Servings 12 servings Servings 12 servings

Ingredients

• 3 pounds rutabagas peeled and cubed (about 8 cups)
• 2 pound carrots peeled and cubed (about 1 1/2 cups)
• 4 pounds large red potatoes
• 1/4 cup unsalted butter cut into pieces
• salt and pepper to taste

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. In a large saucepan cover rutabagas with salted water. Bring to a boil and simmer, covered, for 30 minutes.
2. Add carrots and potatoes, and cook another 15 – 20 minutes until the vegetables are tender.
3. Reserve 1 1/2 cup cooking liquid, and drain vegetables well in a large sieve.
4. Return vegetables to pot. Add butter pieces and mash with a potato masher to desired consistency (I like to make it somewhat chunky rather than baby-food-like).
5. Add reserved cooking liquid, mix well, season with salt and pepper.
6. It can be made three days ahead. Place in baking dish, cover and refrigerate.
7. Place in a preheated oven for 30 minutes or until hot before serving.

Recipe Notes

Modified from Epicurious: Three Root Puree

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