Roasted Butternut Squash, Turnip And Sweet Potato Puree

1. 1

   heat oven to 400 degrees. place sweet potatoes, squash, turnips and garlic cloves in a roasting pan. the vegetables should all be about the same size. coat everything with the olive oil and the salt. roast for 20 minutes, give the mixture a gentle toss and roast for another 20 minutes.

2. 2

   while the pan is still in the oven, place the heavy cream and herbs in a saucepan and bring just to the boiling point. lower heat and simmer for about 15 minutes. set aside.

3. 3

   when the vegetables are out of the oven peel the garlic (it should slip right out of the skin) and place everything in a bowl. add the butter and slowly pour in the cream as you puree the mixture with a hand blender. blend until just smooth. adjust seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.