Marbleized Root Vegetable Puree

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb baking potato, peeled and cut into 2-inch pieces
• 2 small turnips, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 pear, peeled, cored, and cut into 1-inch pieces
• 1/4 cup whipping cream
• 1/4 cup butter, divided
• salt and pepper
• 1/4 lb carrot, peeled and cut into 1-inch pieces
• 1 pinch ground nutmeg

Recipe

• 1 heat oven to 350 degrees. butter a 2-quart baking dish or casserole.
• 2 cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more. drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so. add cream and 3 tablespoons of butter, and mash smooth. season with salt and pepper.
• 3 in a separate pot cook carrots in salted boiling water until very tender, about 15 minutes. drain, transfer to food processor, add remaining butter and nutmeg, and puree. taste; season with salt and pepper as desired.
• 4 alternate potato and carrot puree by half-cupfuls in the baking dish. draw a knife through and swirl to marbleize. drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.