Marbleized Root Vegetable Puree

1. 1

   Preheat oven to 350F.

2. 2

   Butter 2-quart baking dish.

3. 3

   Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes.

4. 4

   Drain.

5. 5

   Return to pot.

6. 6

   Stir over low heat until excess moisture evaporates, about 1 minute.

7. 7

   Add cream and 5 tablespoons butter and mash until smooth.

8. 8

   Season with salt and pepper.

9. 9

   Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes.

10. 10

    Drain.

11. 11

    Transfer to processor.

12. 12

    Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth.

13. 13

    Season with salt and pepper.

14. 14

    Alternate potato and carrot purees by 1/2 cupfuls in baking dish.

15. 15

    Draw knife through purees to marbleize.

16. 16

    Melt 1 tablespoon butter.

17. 17

    Drizzle over purees.

18. 18

    Sprinkle with additional nutmeg.

19. 19

    Cover with foil.

20. 20

    (Can be made 1 day ahead; chill.)

21. 21

    Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).

* Per serving · 4 servings · Values may vary.