Friday, April 22, 2011

Carrot, Parsnip, and Golden Beet Puree

I know it isn't the best photo... but it is damn tasty...

So readers, I know that in my last post, I expressed some, shall we say, dissatisfaction with root vegetables. After a long, cold winter chock-a-block with roasted root this and baked root that, you just want something fresh and light.

Well then, step right up, because this root veggie puree is as fresh and light as they come. And it couldn't possibly be any easier, thanks to the magical cooking powers of steam.

  • 2 lbs carrots, peeled and chopped
  • 1 lb parnips, peeled and chopped
  • 1 lb golden beets, cleaned, peeled, and chopped
  • 1 tsp salt
  • 1 1/2 cups water
  • 1 cup vegetable broth
  • 2 Tbsp butter (optional)
  1. In your favorite pot, fitted with your favorite steaming attachment, bring water, broth, and salt to a boil.
  2. Add vegetables to steamer and cover. Steam until tender, 15-30 minutes, depending on the thickness of your veggies. Check liquid level periodically; if running low, add more water.
  3. Once tender, pour veggies into a mixing bowl. Using a potato masher, pastry cutter, or other such implement, mash vegetables together. Pour in small amounts of steaming liquid to help puree come together (this will also add flavor and salt). If desired, mash in butter for a silkier texture. Serve hot.

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