Whipped Root Vegetable Purée with Butter and Rosemary
A silky smooth purée that brings forgotten garden vegetables back into the spotlight.
- Prep time: 15 minutes
- Cook time: 30 minutes
Potato, parsnip, celeriac, turnip... When brought together in the same pot, these root vegetables transform into a purée of unparalleled smoothness. Butter and rosemary elevate the whole dish. A comforting side that deserves a place at the center of the table.
Ingredients
-
potatoes
peeled -
parsnips
peeled -
celeriac
peeled -
turnips
peeled -
clove of garlic
crushed, peeled -
rosemary
fresh, finely -
salt
-
butter
unsalted
Recipe steps
Prepare the vegetables
Peel the potato, parsnips, celeriac, and turnips. Cut all vegetables into 2-3 cm pieces. Crush the garlic cloves.
Cook the vegetables
Place all the vegetables and garlic in a large pot. Cover with cold water and add the tablespoon of coarse salt. Bring to a boil, then let simmer for 20 to 30 minutes until the vegetables are very tender (check with a fork).
Remove excess water
Drain the vegetables thoroughly and return them to the pot over low heat. Stir gently for 5 minutes to evaporate any excess moisture.
Use a potato ricer
Pass the still-hot vegetables through a potato ricer (or food mill) to achieve a nice smooth and airy texture.
Add the butter and season
Add the room-temperature butter in pieces and whisk vigorously. Fold in the finely chopped rosemary. Season with salt and black pepper to taste. Serve piping hot.
Tips and variations
- No potato ricer? A food mill will do the trick. Avoid using an immersion blender as it will make the purée gluey.
- You can swap the rosemary for fresh thyme or a hint of freshly grated nutmeg to mix things up.
- For a lighter version, replace some of the butter with a drizzle of quality olive oil.
Anti-waste tips
Don’t throw away your root vegetable peels!
Here are a few ideas:
- Rinse them and roast in the oven with a little oil and salt for crispy chips
- Use them to make homemade vegetable broth
- Compost them to enrich your garden
