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Root Veggie Puree

Adapted from Frank Sitt’s Southern Table

2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
Kosher salt
1 to 3 Tbsp unsalted butter, at room temperature
Freshly ground black pepper

Place turnips, carrots, parsnip, sweet potato and rutabaga and a pinch of salt into a medium sauce pan. Cover with 2 inches of water and bring to a boil. Reduce heat and simmer vegetables for 30-40 minutes or until tender.

Poor water off of cooked vegetables and return them to heat. Allow them to dry out for about 2 minutes. Puree cooked vegetables in a food mill. Add butter salt and pepper to taste.

Once you’ve mastered the puree, you may be looking for different menu ideas with which to serve it. Put it on your table along with any of the following:

Top the puree with crispy thyme roasted chicken thighs and wilted spinach.

Place quickly seared lamb chops from Star Thrower Farm on the puree and drizzle the whole dish with the rosemary balsamic syrup we mentioned above.

Poach salmon in a combination of equal parts orange juice, white wine and water, along with a few thyme sprigs. This method gives the fish a very juicy texture and an alluring citrus flavor – perfect with the puree.

Use leftover puree, along with other fridge finds to make a wrap. Take a whole wheat or honey wheat tortilla or flatbread and spread warmed puree and leftover chicken or beef, wilted spinach, dried craisins and bleu cheese and roll it up. You have a sweet and savory wrap!