Root Vegetable Puree Food

ROOT VEGETABLE MASH

Steps:

• Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
• Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

SAVORY MASHED ROOT VEGETABLES

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

ROOT VEGETABLE PUREE

Steps:

• Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
• Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
• Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.

PUREE OF THREE ROOT VEGETABLES

Steps:

• Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
• Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
• Puree the parsnips in a food processor with the butter; stir into the potatoes.
• Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
• Can be made the day before and refrigerated; reheat in microwave to serve.

CELERIAC PUREE (CELERY ROOT PUREE)

Steps:

• Clean and peel celeriac root and cut into chunks.
• Place celeriac root chunks into a large pot of water with garlic cloves (there should be an inch or two of water above the celeriac, basically ensuring that it is fully submerged and covered by the water). Bring to a boil, cover with lid ajar and cook for 20 minutes or until celeriac is tender. Drain. Note: As you are cooking the celeriac, reduce the heat, if necessary, while still maintaining a boil.
• Meanwhile, combine heavy cream, milk, butter and salt in a small saucepan or pot over medium-low heat until warmed through (to remove the chill from the dairy so it doesn't cool down your celeriac when added).
• Place cooked celeriac root into a large mixing bowl, along with cream mixture. Use a hand mixer to combine everything until nice and creamy (alternatively, if you just want to rice and/or mash, that's okay too). Note: If your quantity of celeriac root is less that what was used here, you may want to use a little less of the cream/milk mixture.
• Transfer the puree to a serving dish and top with more melted butter and chives, if desired. Serve and enjoy!

AUTUMN ROOT VEGETABLE PURéE

Steps:

• In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
• Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.

MARBLEIZED ROOT VEGETABLE PURéE

Steps:

• Preheat oven to 350°F. Butter 2-quart baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about 1 minute. Add cream and 5 tablespoons butter and mash until smooth. Season with salt and pepper.
• Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes. Drain. Transfer to processor. Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth. Season with salt and pepper.
• Alternate potato and carrot purees by 1/2 cupfuls in baking dish. Draw knife through purees to marbleize. Melt 1 tablespoon butter. Drizzle over purees. Sprinkle with additional nutmeg. Cover with foil. (Can be made 1 day ahead; chill.) Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).