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.

No additional tips available.

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

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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.

Root Vegetable Puree

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