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Roasted Root Vegetable Purée

Give your mashed sidedish a little flare by moving beyond the potato to other root vegetables.


Roasting, as opposed to boiling, vegetables before puréeing intensifies their flavor. Because roasted root vegetables tend to become gluier than boiled vegetables when puréed or mashed with milk or cream, this recipe uses broth and butter only.

Ingredients

  • 1 pound golden potatoes
  • 1/3 pound celery root
  • 1/2 pound rutabaga
  • 1/2 pound leeks
  • 2 fresh bay leaves, cut in half lengthwise
  • 3 T. olive oil
  • 1/2 T. coarsely chopped fresh garlic
  • salt and freshly ground coarse black
  • pepper to taste
  • 1½ to 2 cups chicken or vegetable broth, divided
  • 2 T. butter

Preparation
Peel and dice potatoes into 1-inch chunks. Peel and dice celery root and rutabaga into 1/2-inch chunks. Wash leeks, peel off tough outer leaves, and cut off root end. Starting at root end and going up to about 1 inch below where the leaves start branching out, cut leeks into 1-inch slices.

In a large bowl, toss vegetables with bay leaves, olive oil, garlic, and salt and pepper. Spread in a single layer on a large, shallow baking pan. Roast at 400 degrees F for approximately 45 minutes, stirring 3 times throughout. When vegetables have 15 minutes left to roast, pour 1/2 cup broth over. Continue cooking until vegetables are fork-tender. 

Remove from oven. Remove bay leaf pieces and discard. Heat 1 cup of broth with the butter until steaming hot.

Working in batches, purée vegetables with broth and butter mixture; use additional heated broth if necessary. Spoon purée into a buttered 1-quart casserole dish, and return to oven until heated through. If desired, top with bits of crispy bacon or pancetta. 

Makes approximately 6 servings.

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Roasted Root Vegetable Purée

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Reader Comments
Letter to the Editor

Roasted vegetables are not just for winter - great article and recipe.



Root vegetables for roasting are not found only in the fall season, vegetables like carrots, onions, potatoes, sweet potatoes, Brussels sprouts, turnips, winter squash, eggplant can be located at your local farmers market or supermarket.



Roasted vegetables add interesting flavors and a variety of flavors to dishes and can also be served as a puree.



Roasted vegetables are not associated with excess fat and calories.



Studies have suggested roasted vegetables and root vegetables like garlic, potatoes, and carrots can be used as fat substitutes in recipes for mashed potatoes, sauces, cream soups, and casseroles.



The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.



Roasted onions; carrots; red, orange, or yellow peppers; eggplant; and asparagus are sweet and rich in flavor.



Roasted garlic has a sweeter and mild flavor in contrast to fresh and unroasted garlic.



You might be hard pressed to choke down a clove of raw garlic, but you can spread six cloves of roasted garlic over a slice of bread as you would butter.



Steamed vegetables are also delicious with bright colors and crunch with tender centers however, roasted vegetables are sweet and with hints roasted flavors.



The vegetables will brown and caramelize and perhaps crisp and will provide nutrition for your family.



Roasted vegetable puree is a great way to serve a flavorful and nutritional meal to your family.
JW, Lords Valley, PA
Posted: 8/5/2011 8:06:50 AM
I think I'll pass on this one...
l, r, NM
Posted: 3/7/2011 6:33:45 PM
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