Root Vegetable Purée

Name: Root Vegetable Purée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 3 large carrots (peeled and chopped); 2 large parsnips (peeled and chopped); 2 medium potatoes (peeled and chopped); 1 medium onion (chopped); 2 cloves garlic (minced); 3 tablespoons butter; 1 cup vegetable broth; 1/2 cup heavy cream; to taste salt; to taste pepper

50 min 6 servings Easy

All Recipes

A creamy and flavourful root vegetable purée perfect as a side dish.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Root Vegetable Purée is a comforting and versatile dish that highlights the natural sweetness and earthy flavours of root vegetables. It's a delightful way to incorporate a variety of vegetables into your meal, making it both nutritious and delicious. This purée is perfect as a side dish, complementing roasted meats or fish, or can be enjoyed on its own as a hearty, warming dish. The combination of carrots, parsnips, and potatoes creates a smooth, creamy texture that is both satisfying and flavourful.

Instructions

Prepare the vegetables

Peel and chop the carrots, parsnips, and potatoes into similar-sized pieces for even cooking.

Pro tip: Uniform pieces ensure the vegetables cook at the same rate.

Sauté onions and garlic

In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Cook the root vegetables

Add the chopped root vegetables to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the vegetables are tender.

Pro tip: Vegetables are ready when easily pierced with a fork.

Purée the mixture

Remove the pot from heat. Using an immersion blender, purée the vegetable mixture until smooth. Alternatively, transfer to a blender in batches.

Pro tip: For a chunkier texture, use a potato masher instead.

Add cream and season

Stir in the heavy cream and season with salt and pepper to taste. Return the pot to low heat and cook for an additional 5 minutes to warm through.

Pro tip: Adjust seasoning gradually to avoid over-salting.

Serve the purée

Transfer the purée to a serving dish and serve warm.

Pro tip: Garnish with fresh herbs like parsley for added colour and flavour.

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Tips & Tricks

Choose a mix of root vegetables for a balanced flavour.
Ensure all vegetables are cut to similar sizes for even cooking.
Use a potato masher or immersion blender for desired texture.

Frequently Asked Questions

What are root vegetables?

Root vegetables are vegetables that grow underground, such as carrots, parsnips, and potatoes.

How can I make my purée smoother?

For a smoother purée, use an immersion blender or a regular blender. You can also pass it through a fine sieve.

Can I use other vegetables?

Yes, you can use other root vegetables like sweet potatoes or turnips for different flavours.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Can I freeze root vegetable purée?

Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat gently.

Serving Suggestions

Serve your Root Vegetable Purée alongside roasted chicken or beef for a complete meal. It pairs wonderfully with a glass of white wine, which complements the earthy flavours. This purée can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if necessary to restore its creamy consistency.