Baked Root Vegetable Purée With Sage

1. 1

   Peel and cut vegetables in 2-inch chunks.

2. 2

   Steam in a large pot until very tender, 20-30 minutes.

3. 3

   Transfer in 2 batches to a food processor.

4. 4

   Puree each batch with 2 tablespoons butter.

5. 5

   Combine pureed vegetables, sour cream, salt and pepper in large bowl and mix well.

6. 6

   Pour into buttered baking dish.

7. 7

   (Puree can be prepared to this point up to one day in advance. Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)

8. 8

   Arrange sage leaves on top of puree, pressing gently.

9. 9

   Bake in pre-heated 350 F. oven 25 minutes.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.