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.
- 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
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.