Marbleized Root Vegetable Puree

1. 1

   Heat oven to 350 degrees.

2. 2

   Butter a 2-quart baking dish or casserole.

3. 3

   Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more.

4. 4

   Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so.

5. 5

   Add cream and 3 tablespoons of butter, and mash smooth.

6. 6

   Season with salt and pepper.

7. 7

   In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes.

8. 8

   Drain, transfer to food processor, add remaining butter and nutmeg, and puree.

9. 9

   Taste; season with salt and pepper as desired.

10. 10

    Alternate potato and carrot puree by half-cupfuls in the baking dish.

11. 11

    Draw a knife through and swirl to marbleize.

12. 12

    Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.