Root Vegetable Puree Recipe

Name: Root Vegetable Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled and halved; 2 parsnips, peeled and halved; 1 large turnip, peeled; 1 sweet potato; 1 tablespoon olive oil; 1 large celery root, peeled and finely chopped; 1/4 teaspoon mace; ⅛ teaspoon nutmeg; 1 teaspoon thyme; 2 cups chicken or vegetable broth, homemade or low-sodium canned; 1 teaspoon Sherry vinegar; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper

Servings: persons

2 carrots, peeled and halved
2 parsnips, peeled and halved
1 large turnip, peeled
1 sweet potato
1 tablespoon olive oil
1 large celery root, peeled and finely chopped
1/4 teaspoon mace
⅛ teaspoon nutmeg
1 teaspoon thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon Sherry vinegar
1/2 teaspoon salt
1 teaspoon freshly ground pepper

1
Preheat the oven to 400 degrees.
2
Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet.
3
Roast until tender, about 30-45 minutes, turning frequently.
4
Set aside to cool.
5
Peel the sweet potato.
6
Finely chop all of the roasted vegetables and transfer to a large saucepan.
7
Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar.
8
Bring to a boil and simmer over medium heat for 15 minutes.
9
Transfer to a blender or food processor and puree until smooth.
10
Add the salt and pepper.
11
Serve with the veal shanks.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 carrots, peeled and halved, 2 parsnips, peeled and halved, 1 large turnip, peeled, 1 sweet potato, and more.

Yes, Root Vegetable Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Vegetable Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions