Autumn Root Vegetable Puree

Name: Autumn Root Vegetable Puree
Ingredients: 2.0 Medium Turnips Peeled And Cut Into Inch; 2.0 Small Carrots Peeled And Cut Into Inch; 1.0 Medium Parsnip Peeled And Cut Into Inch; 1.0 Medium Sweet Potato Peeled And Cut Into Small Chunks; 0.5 Medium Rutabaga Peeled Trimmed And Cut Into Small Chunks; Kosher Salt; 1.0 To Unsalted Butter Room Temperature; Freshly Ground Black Pepper

Autumn Root Vegetable Puree — a community recipe on Potlikkr.

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Ingredients

2.0 Medium Turnips Peeled And Cut Into Inch
2.0 Small Carrots Peeled And Cut Into Inch
1.0 Medium Parsnip Peeled And Cut Into Inch
1.0 Medium Sweet Potato Peeled And Cut Into Small Chunks

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Method (preview)

1
potato, and rutabaga, add a good pinch of salt, and cover by 2
2
inches with water. Bring to a boil, then reduce to a simmer and

cook until the vegetables are tender, 30 to 40 minutes. Drain the

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