Turnip and Carrot Puree

1. 1

   Cut out a parchment paper circle (a cartouche) to have the same diameter as a medium saucepan.

2. 2

   Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat.

3. 3

   When the butter has melted, cover the saucepan with the parchment paper cartouche.

4. 4

   Cook the vegetables until tender and then smash to a puree.

5. 5

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

6. 6

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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